If you’re looking for a savory dish with a punch of tasty flavors, this mushroom cauliflower rice your dish.
This is one of my go-to weeknight meals because it’s quick, easy, and can be adjusted to meet your preferences. It’s also a one-pan wonder so that’s a huge plus for me. The less dishes I have to wash, the better, am I right?
The versatility of this meal is fabulous because you can easily swap some of the ingredients for whatever you have on hand that’s fresh. If you haven’t hit your veggie intake for the day, you can double your greens.
Every time I make this meal, I finish it feeling satiated and full in all the good ways. Since rice can often leave dishes feeling heavy, the cauliflower is an amazing, low-carb substitute. When seasoned well, it’s so delicious.
This mushroom cauliflower rice makes for a great leftover meal because it reheats beautifully or can be used as a side dish for your next meal.
For this recipe, you’ll need nutritional yeast, an umami-packed ingredient that makes for an ideal dairy-free alternative to cheese. It’s an amazing addition to any veggie meal and gives an equally nutty and “cheesy” flavor with the bonus of added nutrients to boost your skin, hair, and nails.
Hope you love it as much as I do! Leave a comment and tag your photo @feedyourglow, hashtag #feedyourglow on IG.
Nutritional yeast is an umami-packed ingredient that makes for an ideal dairy-free alternative to cheese. Packed with fiber, protein, B vitamins, and zinc, it’s an amazing addition to any veggie meal, and gives an equally nutty and “cheesy” flavor, with the bonus of added nutrients to boost your skin, hair, and nails.
As a complete protein, you’ll get all the amino acids in a serving, so it’s a simple way to give your meals a flavorful and nutritional boost. Since it contains no dairy or active yeast, it’s great for making dairy-free sauces, dressings, and more.
1 medium onion, chopped
1-2 garlic cloves, peeled and minced
2 tablespoons olive oil (or sesame or coconut oil)
1 head medium cauliflower, grated into “rice”
1/3 cup vegetable broth
Gluten-free tamari, to taste
3-4 cups cremini mushrooms, thinly sliced
2 cups leafy greens (spinach, arugula, baby kale)
Himalayan pink salt and black pepper, to taste
1 tablespoon nutritional yeast
2-3 tablespoons hemp hearts
Fresh parsley, cilantro, lemon wedges, hot sauce, to serve.
Wash and dry cauliflower then cut into small pieces and pulse in a food processor with grater attachment until it’s a rice-like consistency. Set aside.
Heat a large skillet over medium heat. Once hot, add oil, onions, and garlic with a pinch of salt and pepper, then cook until softened and fragrant, around 2-4 minutes.
Add mushrooms to the skillet and cook until lightly browned and softened. Then add cauliflower rice, veggie broth, tamari, stirring occasionally until cauliflower is tender (but not mushy) and most of the liquid is absorbed.
Stir in greens and cook until wilted, 1-2 minutes.
Taste and adjust flavor, as needed, adding tamari for saltiness, etc.
Sprinkle with nutritional yeast and hemp hearts.
Store leftovers for up to 3-4 days in the fridge or one month in the freezer. Reheat on the stovetop until hot. Add more tamari, if needed.