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baby cos lettuce and ruby chard
are this weeks greens for veg boxes
baby cos lettuce and ruby chard
are this weeks greens for veg boxes
Mediterranean Cauliflower Rice Skillet

Mediterranean Cauliflower Rice Skillet

2 Tbsp olive oil
1/2 small onion, diced
1 heaping cup (about 110g) sliced mushrooms
1 clove garlic, minced
1 (300g) bag cauliflower rice (see below)
1 small zucchini, halved lengthwise and sliced
2–3 Roma or small tomatoes, diced
1/3–1/2 cup vegetable broth
2 heaping cups spinach, roughly chopped
3–4 Tbsp minced sun dried tomatoes
salt & pepper to taste

In a medium or large skillet, heat olive oil over medium heat.

Add onion and sliced mushrooms. Sauce for about 5-6 minutes, or until onion is translucent and mushrooms are starting to brown. (Most of the liquid should be evaporated).

Add garlic and cook for 1 minute more.

Add cauliflower rice, zucchini, and diced tomato. Add 1/3 cup broth.

Cook over medium heat to evaporate the broth and cook the veggies. This should take about 5-6 minutes. If needed, add a little more broth to the pan to keep cooking. (You should only have about 1-2 Tbsp liquid in the bottom of the pan at this point).

Add spinach and sun-dried tomatoes and cook for about 3-4 minutes to wilt the spinach.

Add salt and pepper, to taste. Serve warm.

Make your own cauliflower rice: You’ll simply wash it, cut it into some large florets, then pulse it in a food processor or grate it on a grater (preferred) until you have small rice-sized pieces.

from: onelovelylife.com
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