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Further Food Commentary:

Hannah's Cauliflower "Rice" Biryani offers a low carb substitute to traditional rice. Cauliflower is naturally neutral in taste making it take on the flavors that it is cooked with. Cauliflower is packed with nutrients, including 77 percent of the total RDA of vitamin C. It also provides a healthy dose of fiber that yields digestive benefits.

Mushrooms aid a unique texture that provide lean protein and can help lower cholesterol levels. They are also good sources of iron, which promotes the formation of red blood cells.

By Ale Zozos

Simple Cauliflower “Rice” Biryani

Stars ( Reviews)

  • Prep Time:5 minutes
  • Cook Time:15 minutes
  • Servings: 5

Ingredients

5 cups cauliflower “rice” (1/2 large head of cauliflower)
1 tablespoon coconut oil
1 cup chopped mushrooms (I used oyster but any will do)
1/2 teaspoon onion powder*
1/2 teaspoon garlic powder*
1 teaspoon turmeric
1/2 teaspoon cumin
1/3 cup raisins
2 tablespoons nutritional yeast
2/3 cup coconut milk (or other nut or seed milk)

salt and pepper (to taste)

*I used garlic and onion powder because I find they don’t bother my acid reflux as much, but feel free to use fresh minced garlic and onions – just sauté for about 3 minutes with the oil before adding the mushrooms!

Instructions

1. Pulse cauliflower in a blender or food processor until it resembles rice!
2. Heat the coconut oil in a large pan over medium heat and add mushrooms and onion and garlic powders. Sauté 3-5 minutes until mushrooms start to release their water.
3. Add cauliflower rice and stir to combine with mushrooms. Add turmeric and cumin, cover and let simmer for 5-7 minutes, stirring occasionally.
4. Add raisins, nutritional yeast, and coconut milk.
5. Stir to combine and cook until the liquid has cooked out (about 5 more minutes).
6. Add salt and pepper to your taste and serve!

1. Pulse cauliflower in a blender or food processor until it resembles rice! 2. Heat the coconut oil in a large pan over medium heat and add mushrooms and onion and garlic powders. Sauté 3-5 minutes until mushrooms start to release their water. 3. Add cauliflower rice and stir to combine with mushrooms. Add turmeric and cumin, cover and let simmer for 5-7 minutes, stirring occasionally. 4. Add raisins, nutritional yeast, and coconut milk. 5. Stir to combine and cook until the liquid has cooked out (about 5 more minutes). 6. Add salt and pepper to your taste and serve!

Nutrition Information

Per Serving:  Calories: 159; Total Fat: 9g; Saturated Fat: 8g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 91mg; Potassium: 565mg; Carbohydrate: 17g; Fiber: 5g; Sugar: 9g; Protein: 5g


Nutrition Bonus: Vit C: 68%; Iron: 13% 

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