Cauliflower Rice with Mushrooms and Parmesan

Great way to substitute a veggie in place of a rice side. The sauteed mushrooms and Parmesan really give the slightly firm cauliflower the punch of flavor it needs. Inspired by Dr. Mark Hyman's cauliflower rice recipe, but I put my own spin on it.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 166 Calories

Ingredients

• 2 tablespoons butter
• 1 pinch ground black pepper
• 2 tablespoons olive oil
• ¼ cup grated Parmesan cheese
• ½ teaspoon garlic salt
• 1 cup sliced fresh mushrooms
• ½ onion, diced
• ½ head cauliflower, cut into chunks

Recipe Instructions

Step 1

Place cauliflower chunks in a food processor in batches and process into rice-sized pieces.

Step 2

Melt butter in a small frying pan over medium-high heat. Saute mushrooms until softened and browned, about 5 minutes. Set aside.

Step 3

Warm olive oil in a large frying pan over medium-high heat and saute onion until translucent, about 2 minutes. Add cauliflower 'rice', garlic salt, and pepper; saute for about 8 minutes. Add sauteed mushrooms and Parmesan cheese; stir until mushrooms and cheese are warmed through. Serve warm.