This cauliflower rice with pressed mushrooms is a great twist on rice! Whether you want to knock down the carbs or just try something different, scraping cauliflower on a box grater will create a quick and easy alternative for rice on the side. Pressing mushrooms gives them a dense and meaty texture. This makes a great weeknight dinner!
How to make cauliflower rice with pressed mushrooms
I love making this recipe. Riced cauliflower is simply cauliflower that’s been grated against a box grater and then sauteed. In this dish, I’ve added pressed mushrooms and some Asian ingredients like ginger, garlic, Thai chilis and coconut milk. This gives the dish a warm feel and creates an amazing aroma. You can also try adding different mushrooms like king oyster or oyster mushrooms. If you are not a fan of mushrooms, you can add tofu, seitan or tempeh if you’d like.
How to make riced cauliflower
All you need to make riced cauliflower is a box grater and some cauliflower! Grate the cauliflower against the grater using the side with the large holes. It’s messy but that’s basically it! Set your grated cauli to the side.
How to cook and flavor the riced cauliflower
Next, you’re going to add some aromatics to a hot pan and saute the riced cauliflower until it’s softened. I used scallions, shallots, lime, crushed peanuts, mirin, soy sauce and Thai chilis because I love these ingredients together, but you can flavor this dish with whatever components you’d like. The cauliflower is so neutral tasting that nothing to add will clash with it.
Serve the riced cauliflower piping hot. This makes a great weeknight dinner!
For more cauliflower-based dishes, check these recipes out!Print
for the cauliflower rice
- 1 TB toasted sesame oil
- 6 cloves garlic, minced
- 1 Thai chili, chopped (optional)
- 1-inch piece of ginger, minced
- 4 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 milk (skim the thick and creamy part off the top of the can)
for the portobellos
- 2 TB canola oil
- 4 portobellos, stems removed. Wipe down with a damp paper towel and score the tops
- 1/4 cup crushed peanuts
- handful of chopped cilantro
- 1 Thai chili, chopped (optional)
- lime wedges
to make the cauliflower rice
- Warm the sesame oil over medium heat in a large and shallow saute pan. Add in the garlic, chili, ginger, scallions and shallots and stir to coat. Allow to soften for about 5 minutes. Stir occasionally to ensure the garlic does not brown.
- 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.
- Add in the coconut milk and stir to combine. Taste and adjust any seasonings as desired.
to make the pressed portos
- 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. Remove from the heat and set aside.
- Divide the riced cauliflower into two bowls and add the mushrooms. Top with crushed peanuts, cilantro, an extra Thai chili, if desired, and lime wedges. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Riced, Sautéed, Seared, Pressed
- Cuisine: Asian
Keywords: cauliflower rice, pressed mushrooms