You’ve seen the words “cauliflower rice” a lot out there, haven’t you? Me too, and I have been avoiding it for a while, since I am not a huge fan of cauliflower and I just had no clue what to do with it. But a few days ago, while cleaning my fridge, I was looking for something that would taste good with mushrooms and fennel and the word “risotto” popped in my mind. I had no rice and no time, so definitely risotto was not going to happen, so, as usual , I asked Daan for a solution and he said the magic words: “why don’t we give that cauliflower rice a try?” And the plan was to make it, photograph it and serve it the next day, as a side dish for a piece of salmon, but guess what? It was so good that I ended up having it as a second dinner… Yeah, life of a food blogger, cannot complain.
Now before you jump in and cook this, I must give you a heads up. It cannot get easier than this, really, you just put everything in a pan and you have dinner ready in 10 minutes, but there is a bit of trial and error with this one. Depending on your taste and what you are looking for, you could add more butter and Parmesan and even cream or coconut milk, for a fuller, more rich taste and texture. I kept it simple and I used a bit of butter and some cheese, because I really wanted to taste my veggies and also keep it a bit low in calories. Feel free to experiment and re-discover vegetables that you are not in love with, you might end up like me, planning a cauliflower-rice-dinner per week.
Cauliflower & Mushroom Rice
Perfect for a quick, healthy dinner or as a side to your main dish.
- 400 gr cauliflower rice or 1 medium cauliflower
- 1 medium onion
- 2 cloves of garlic
- 200 gr chestnut mushrooms
- 150 gr fennel
- 1/3 cup vegetable stock or mushroom broth
- 30 gr grated Parmesan
- 1/4 tsp thyme
- 1 tbsp of parsley
- 20 gr of butter
- salt and pepper to taste
Since this is a really quick and easy to make dish, let's start with some preparation: chop the onion and garlic finely, slice the mushrooms and the fennel, grate the parmesan and chop the thyme.
In a pan over medium fire melt half of the butter and brown the onion, garlic and the mushrooms.
Once all the liquid had evaporated, turn your heat to high, add the cauliflower rice, the thyme and top with broth. Simmer for 4-5 minutes until soft.
Add the cream and Parmesan, lower your fire and stir until the sauce has turned creamy, 2-3 minutes.
Serve with chopped parsley and a bit of extra Parmesan, because once can never have too much cheese!
* if you want to make your own cauliflower rice, break the cauliflower into florets and working in 3 batches, pulse the cauliflower in your food processor 2-3 times until you get to the consistency of rice.