CAULIFLOWER RICE WITH MUSHROOMS AND PARMESAN

Cauliflower Rice with Mushrooms and Parmesan image

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.

Provided by DOMMETT

Categories Fruits and Vegetables Vegetables Cauliflower Rice

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

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

Steps:

Place cauliflower chunks in a food processor in batches and process into rice-sized pieces.
Melt butter in a small frying pan over medium-high heat. Saute mushrooms until softened and browned, about 5 minutes. Set aside.
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.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 7.5 g, Cholesterol 19.7 mg, Fat 14.1 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 367.7 mg, Sugar 3.3 g