Cauli Rice & Roasted Mushroom Dinner Bowls with Herb Vinaigrette

Nutritious cauliflower rice and roasted mushrooms served in a bowl, drizzled with a refreshing herb vinaigrette.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Make Everyday Gourmet, Vegetarian Flexitarian
Cuisine Vegetarian
Servings 4


Quick pickled red onions:

  • ½ cup water
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 large red onion thinly sliced
  • ½ cup red wine vinegar

Cauli rice

  • 1 head large cauliflower
  • 1 white onion diced
  • ½ lemon zest and juice

Herb vinaigrette:

  • cup olive oil
  • cup red wine vinegar
  • 4 tbsp chopped fresh herbs such as basil, chives, coriander
  • 2 tbsp fresh lime juice
  • 1 clove garlic small, finely grated


  • 250 g white button mushrooms whole or halved
  • 250 g portabello mushrooms quartered

To serve

  • 110 g shelled edamame beans cooked
  • 125 g tenderstem broccoli cooked
  • 100 g asparagus spears cooked
  • 1 whole avocado quartered
  • 2 tbsp black and white sesame seeds lightly toasted
  • lime wedges
  • olive oil
  • 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.

To assemble

  • 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!
Keyword vegetarian