This simple vegetarian side dish combines cauliflower and mushrooms with cilantro and lime! It’s also hearty enough to make it your meal.
Ugh. No riced cauliflower?!
That thought ran through my head at the supermarket this week. It’s pretty ridiculous if you think about it. Since riced cauliflower didn’t even exist even a few short years ago.
Between the time that it became popular and it became available in bags, I’d buy a whole head and send it through the food processor. Which is always a mess to clean up. Which is why I now buy it in bags.
But our supermarket can be hit or miss with it. So it was back to buying the whole head this time.
And I decided to chop it by hand instead of dirtying the food processor. Which is equally as messy, by the way.
I’ve been needing some new go-to vegetable side dishes, though. Something that could pass as a main course if I didn’t feel like making anything else to go with it.
So I came back to one of my favorite summer flavors, cilantro and lime. I added some mushrooms to break up the flavor and texture of the cauliflower, and to make it a bit heartier.
Winner.
This is a simple one…if you find the riced cauliflower in the bag. Just a little more time consuming if you chop it like I did. Worth it either way.
- 2 tablespoons extra virgin olive oil
- 1 large head cauliflower, finely chopped (about 6 cups)
- 2 garlic cloves, minced
- 8 ounces sliced white button mushrooms
- Juice of 2 limes
- 1/4 cup finely chopped cilantro
- 1 teaspoon fine sea salt
- Heat the oil in a large, deep skillet over medium-high. Add the cauliflower. Cook for 7 to 8 minutes, until it begins to brown and become tender.
- Stir in the garlic and then the mushrooms. Cook 3 to 4 more minutes, until the mushrooms begin to soften. Continue to cook longer if you prefer your vegetables more tender.
- Remove from the heat and stir in the lime juice, cilantro, and salt. Serve warm.
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Would eat this as a side any day… Hey, you should really get your site on that https b/c this page doesn’t seem to be, at least on Chrome. 🙂
It’s good stuff. I will eventually. As soon as I can tackle it.