Green Cauli Rice with Mexican Mushrooms
Elevate your cauli rice with Mexican-inspired mushrooms, adding a vibrant and healthy twist to your meal.
- 125 ml plain fat free yoghurt
- 1 lime est and juice
- pinch sea salt
- 2 padron peppers seeds removed
- 1 jalapeño seeds removed
- 80 g coriander
- 20 g parsley
- ½ white onion
- 2 cloves garlic
- 250 ml low sodium chicken stock
- 1 head cauliflower grated on thick side of box grater
- 400 g white buttons mushrooms sliced
- 2 tbsp Mexican spice mix / taco seasoning
- cold pressed extra virgin olive oil or avocado oil for cooking
- lime wedges for serving
- fresh coriander for garnish
- salt and pepper to taste
Combine ingredients for the lime yoghurt and mix well. Set aside in the fridge until serving.
Place peppers, jalapeño, coriander, parsley, onion, garlic and stock in a food processor.Purée until smooth.
Heat a drizzle of cold pressed extra virgin olive oil in a large non-stick frying pan or spray lightly with cooking spray.
Add the cauli rice to the pan and sauté until warmed through and slightly tender. Pour in the bright green herby mixture and cook until fragrant and the cauli rice is tender.
In a separate non-stick frying pan heat a drizzle of cold pressed extra virgin olive oil or spray lightly with cooking spray.
Cook the mushrooms until they release all of their liquid and turn golden brown. Season with Mexican spice mix and sauté until fragrant and tender.
Serve the green cauli rice in warm bowls topped with a generous helping of mushrooms.
Finish with a dollop of lime yoghurt and fresh coriander leaves. Squeeze over some lime juice, serve and enjoy!