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Home » Entrees » Cauliflower Rice with Pressed Mushrooms

September 19, 2018

Cauliflower Rice with Pressed Mushrooms

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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!

A bowl of riced cauliflower with pressed mushrooms. this Recipe

Table of Contents

  • How to make cauliflower rice with pressed mushrooms
  • How to make riced cauliflower
  • How to cook and flavor the riced cauliflower
  • For more cauliflower-based dishes, check these recipes out!
  • Cauliflower Rice with Pressed Mushrooms
    • Ingredients
    • Instructions

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.

Ricing cauliflower on a box grater.
A box grater on a tabletop.
Riced cauliflower under a box grater.
Making riced cauliflower with a box grater.

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!

Riced cauliflower with pressed mushrooms in a bowl with lime wedges.

For more cauliflower-based dishes, check these recipes out!

Cauliflower and Mushroom Curry

Firecracker Cauliflower

Buffalo Cauliflower Pizza

Air-Fried Buffalo Cauliflower Steaks

Vegan Bang Bang Cauliflower

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Riced cauliflower with pressed mushrooms.

Cauliflower Rice with Pressed Mushrooms


  • Author: erin wysocarski
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Diet: Vegan
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Ingredients

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

to serve

  • 1/4 cup crushed peanuts
  • handful of chopped cilantro
  • 1 Thai chili, chopped (optional)
  • lime wedges

Instructions

to make the cauliflower rice

  1. 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.
  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 and stir 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. Remove from the heat and set aside.

to serve

  1. 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

Did You Make This Recipe?

Tag @olivesfordinner on Instagram … we’d love to see it!

You may also like:

Farro Crab Cakes
Steamed Tofu with Spicy Black Bean Sauce
Roasted Ginger and Coconut Soup
Vegan Po Boy

Filed Under: Entrees, Plant-Based Dinners

Reader Interactions

Comments

  1. Bella Marin says

    November 19, 2018 at 4:06 pm

    what a wonderfully unique recipe! Thank you so much for sharing

    Reply

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Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

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