Get regular updates from Wicked Healthy starting with our free herb + spice guide!

Riced Cauliflower with Pressed Portos


Today we’re going to create riced cauliflower by grabbing our box grater, then transform it into a dish with an East Asian feel, with a side of pressed shrooms. This technique will also work with most dishes that call for a side of rice, or even rice-heavy dishes. We’ll show you how!

Riced cauliflower with pressed portobellos

 

Start with a box grater and some cauliflower florets.

Riced cauliflower with pressed portobellos

 

It will get messy and cauliflower will fly. Go with it. Just swipe up those little pieces and throw them into the mix.

Riced cauliflower with pressed portobellos

 

When you think you’ve shaved about two cup’s worth, lift your box grater.

Riced cauliflower with pressed portobellos

 

To reveal your cauliflower rice.

Riced cauliflower with pressed portobellos

 

It’ll topple over now matter how hard you summon your Jenga skills and keep it in one piece. Chuck it into a bowl and set aside.

Now we’re going to saute some garlic and ginger with the riced cauliflower until it’s slightly soft. We used East Asian flavors here (scallions, shallots, lime, crushed peanuts, mirin, soy sauce and Thai chilis), but you can season and serve this as you would with any other rice dish.

Riced cauliflower with pressed portobellos

 

Pressed and scored portos go perfectly on the side, but pick any vegan protein of your choice like tofu or king oyster mushrooms, tempeh or any plant-forward meat subs as desired.

Riced cauliflower with pressed portobellos

 

Riced Cauliflower + Pressed Portos | Recipe and photos by Olives for Dinner

Riced Cauliflower with Pressed Portos

Serves: 2

Ingredients:


for the cauliflower rice

1 TB toasted sesame oil
4-6 cloves garlic, minced
1 Thai chili, chopped (optional)
1-inch piece of ginger, minced
2 scallions, chopped
2 shallots, minced
1 TB mirin
2 cups riced cauliflower, packed (create by using a box grater)
1 TB soy sauce
1 tsp rice vinegar
1/4 cup canned coconut cream (skim the thick part off the top of the can)

for the portobellos

2 TB grapeseed oil
4 portobellos, stems removed, wiped down with a damp paper towel and scored on the tops

to serve

1/4 cup crushed peanuts
handful of cilantro, chopped
1 Thai chili, chopped (optional)
lime wedges


Directions:

to make the cauliflower rice

  1. In a large and shallow saute pan, warm the sesame oil over medium heat. Add in the garlic, chili, ginger, scallions and shallots and stir to coat. Allow to soften for about 5 minutes, stirring occasionally and making sure the garlic does not brown.
  2. Deglaze the pan with the mirin and stir until the liquid is mostly evaporated. Add in the cauliflower, soy sauce and rice vinegar. Saute until softened throughout, no longer than 5 minutes.
  3. Add in the coconut milk, stirring to combine. Taste and adjust any seasonings as desired.

to make the pressed portos

  1. Warm the oil in a large cast iron pan over medium-high heat. Place the mushrooms in the pan in a single layer (you may need to do this in two batches depending on the size of your pan). Place a heavy pot over the top (large enough to evenly press all of the mushrooms) and allow to cook for about 3 minutes. Remove the pot, flip the mushrooms and place the pot back on top. Repeat this until the mushrooms have developed a nice color all over. Removed from heat and set aside.

to serve

  1. Divide the cauliflower into two bowls and add mushrooms to each. Top with crushed peanuts, cilantro, an extra Thai chili, if desired, and lime wedges. Serve immediately.

Like this post?

Get regular updates from Wicked Healthy starting with our free herb + spice guide!

@WickedHealthy on Instagram