Course Make Everyday Gourmet, Vegetarian Flexitarian
Quick pickled red onions:
1large red onionthinly sliced
½cupred wine vinegar
1 white oniondiced
½lemon zest and juice
⅓cupred wine vinegar
4tbspchopped fresh herbssuch as basil, chives, coriander
2tbspfresh lime juice
1clovegarlicsmall, finely grated
250gwhite button mushroomswhole or halved
110gshelled edamame beanscooked
2tbspblack and white sesame seedslightly toasted
salt and pepper
For the pickled onions
Whisk the vinegar, water, sugar and salt together in a small bowl until sugar and salt dissolve. Place sliced onion in a glass jar.
Pour vinegar mixture over and seal. Let sit at room temperature for 1 hour.
For the herb vinaigrette
Whisk all ingredients together in a small bowl. Season well with salt and pepper.
For the cauli rice
Cut the head of cauliflower into chunks, stem included. Place cauliflower in a food processor and pulse until it forms a chunky rice-like texture. (You can also achieve this by grating the cauliflower on a large box grater)
In a large frying pan over medium heat, add a drizzle of olive oil. Add the diced onion and cook until soft.
Add the cauliflower rice and cook, stirring often, until the cauliflower softens but retains a nice bit of texture. Stir in the lemon juice and zest and season well with salt and pepper.
For the mushrooms
Preheat oven to 200˚C, fan on. Arrange the mushrooms on a large baking tray in a single layer.
Drizzle the mushrooms with some of the herb vinaigrette. Roast for about 7 minutes until tender.
Divide the cauli rice amongst four bowls. Add a few spears of asparagus and a few stems of broccoli to each bowl.
Dip each avocado quarter in sesame seeds and add to each bowl.Scatter with a little edamame and add a few generous spoonfuls of herby roasted mushrooms to each bowl.
Finish with a little pile of pickled onions and fresh lime wedges. Serve with the remaining herb vinaigrette on the side and enjoy!