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.

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.

Per Serving: 166 calories; protein 4.3g; carbohydrates 7.5g; fat 14.1g; cholesterol 19.7mg; sodium 367.7mg.

Getting stay in and make food your food instead of dining out is good a process in the right direction if you’re more point on eating healthier. There’s no best way to know precisely what’s going into the food you’re eating than by making it homemade Mastering the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish would easily derail your health goals, as sweetness , sodium, fat, and calories would all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .