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.
Ingredients
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:
- ⅓ cup olive oil
- ⅓ 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
Mushrooms
- 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
Instructions
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!