This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Cauliflower rice is a delicious and nutritious alternative to white rice, plus it's loaded with additional vegetables and beans for added protein. Note: This recipe requires 2 large sauté pans for 7-10 servings.
4poundcauliflowerfor 10 servings 3 medium heads or 4 packages of 10 ounce frozen riced cauliflower
24ouncewhite mushroomsliced
6stalk celery sliced
3cupItalian parsleychopped
3cuponiondiced
6cupfresh spinachchopped
1tablespoon sea salt
6tablespoonavocado oil
3cupcanned garbanzo beansrinsed and drained
Instructions
Cut cauliflower into chunks, and put into a food processor. Pulse 10-15 times until you get a small, rice-sized mixture.
Heat a pan over medium heat for 1 minute. Add onion to pan, cook about 4 minutes, stirring occasionally.
Add mushrooms, garbanzo beans and 1/3 of the avocado oil. Cook for 4 minutes, stirring occasionally.
Add cauliflower, celery, sea salt, and another 1/3 of the avocado oil. Cook on medium for 5 minutes, then turn the heat to low. Cook for another 10 minutes.
Combine parsley and spinach in a large bowl.
When the cauliflower and other veggies are done, add them to the bowl with parsley and spinach. Add the remaining avocado oil, and mix to combine all ingredients.
Reheating Instructions
Heat in a sauté pan over medium high heat or microwave until heated through.