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!



for the cauliflower rice

for the portobellos

to serve


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.