Mushroom Cauliflower Rice

Mushroom Cauliflower Rice is a delectable, low-carb alternative to traditional rice, infused with the umami flavors of sautéed mushrooms and seasoned to perfection. This dish offers a satisfying texture and is a perfect complement to any main course or can be enjoyed on its own as a healthy meal.

Ingredients

• Cauliflower - 300 grams (1 small head, riced)
• Mushrooms (shiitake or button) - 150 grams, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce (low sodium) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Green onion - 2 stalks, chopped
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Begin by ricing the cauliflower. You can do this by cutting it into florets and pulsing in a food processor until it resembles rice grains.
2. Heat olive oil in a large non-stick skillet over medium heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, or until they are tender and have released their moisture.
4. Stir in the riced cauliflower, soy sauce, and sesame oil. Cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
5. Season with salt and black pepper to taste. Remove from heat and fold in the chopped green onions before serving.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic and low-carb diets.
• Rich in fiber, which aids in digestion and promotes satiety.

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