Jump to recipeMushrooms have cancer-fighting properties. Mushrooms are immunity-boosters, they can help lower cholesterol, they’re high in B and D vitamins, and can help relieve inflammation.
“The cell walls of mushrooms are tough, making it difficult for the digestive system to get to all the nutrients inside them. Mushrooms often contain chemical compounds that can interfere with digestion and nutrient absorption. Sufficient cooking breaks down the tough cell walls, inactivates the anti-digestive elements and destroys many toxins,”
Break the cauliflower into small florets and pulse in a food processor for about 20-25 seconds until it’s a rice-like consistency; Don’t over process or it’ll turn to mush.
Add the mushrooms and stir fry until browned and tender, about 4 minutes. Season with sea salt and pepper and set mushrooms aside.
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Mushroom Cauliflower Fried ‘Rice’
Do you know that mushrooms contain both protein and fiber? They also contain B vitamins as well as a powerful antioxidant called selenium, which really helps to support the immune system and prevent damage to cells and tissues.
➡️ Did you also know:
Mushrooms have cancer-fighting properties. Mushrooms are immunity-boosters, they can help lower cholesterol, they’re high in B and D vitamins, and can help relieve inflammation.
To take advantage of all the available health benefits of mushrooms, you really should cook your mushrooms. (SO MAKE THIS RECIPE!)
Here’s why:
“The cell walls of mushrooms are tough, making it difficult for the digestive system to get to all the nutrients inside them. Mushrooms often contain chemical compounds that can interfere with digestion and nutrient absorption. Sufficient cooking breaks down the tough cell walls, inactivates the anti-digestive elements and destroys many toxins,”
according to WebMD.
Delicious + nutritious, so eat up!
Makes 4 servings
Ingredients:
- 2 Tbsps extra-virgin olive oil, divided
- 3 cups mixed fresh mushrooms, sliced or chopped
- 2 fresh garlic cloves, minced
- 1 small yellow onion, diced
- 1 red bell pepper, seeded and chopped
- 1 medium head cauliflower
- 2-3 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
- 2 green onions or scallions, sliced
- sea salt and fresh black pepper, to taste
Instructions:
Break the cauliflower into small florets and pulse in a food processor for about 20-25 seconds until it’s a rice-like consistency; Don’t over process or it’ll turn to mush.
Heat a large skillet or wok over medium-high heat and drizzle with one tablespoon of your olive oil.
Add the mushrooms and stir fry until browned and tender, about 4 minutes. Season with sea salt and pepper and set mushrooms aside.
Add the remaining oil to the skillet and cook the garlic until just fragrant, about 1 minute.
Stir in the onion, bell pepper, and cauliflower rice, and stir fry for 6 minutes, until it starts to lightly brown. 
Return the mushrooms into your skillet and drizzle everything with coconut aminos. Cook for additional 2-3 minutes, until everything is well heated through, to your liking.
Garnish with sliced green onions and enjoy!
❤Rachel
Ingredients
- 2 Tbsps extra-virgin olive oil, divided
- 3 cups mixed fresh mushrooms, sliced or chopped
- 2 fresh garlic cloves, minced
- 1 small yellow onion, diced
- 1 red bell pepper, seeded and chopped
- 1 medium head cauliflower
- 2-3 Tbsps coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- 2 green onions or scallions, sliced
- sea salt and fresh black pepper, to taste
Instructions
- Break the cauliflower into small florets and pulse in a food processor for about 20-25 seconds until it’s a rice-like consistency; Don't over process or it'll turn to mush.
- Heat a large skillet or wok over medium-high heat and drizzle with one tablespoon of your olive oil. Add the mushrooms and stir fry until browned and tender, about 4 minutes.
- Season with sea salt and pepper and set mushrooms aside.
- Add the remaining oil to the skillet and cook the garlic until just fragrant, about 1 minute.
- Stir in the onion, bell pepper and cauliflower rice, and stir fry for 6 minutes, until it starts to lightly brown.
- Return the mushrooms into your skillet and drizzle everything with coconut aminos.
- Cook for additional 2-3 minutes, until everything is well heated through, to your liking.
- Garnish with sliced green onions and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 Tbsps extra-virgin olive oil, divided
- 3 cups mixed fresh mushrooms, sliced or chopped
- 2 fresh garlic cloves, minced
- 1 small yellow onion, diced
- 1 red bell pepper, seeded and chopped
- 1 medium head cauliflower
- 2-3 Tbsps coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- 2 green onions or scallions, sliced
- sea salt and fresh black pepper, to taste
Instructions
- Break the cauliflower into small florets and pulse in a food processor for about 20-25 seconds until it’s a rice-like consistency; Don't over process or it'll turn to mush.
- Heat a large skillet or wok over medium-high heat and drizzle with one tablespoon of your olive oil. Add the mushrooms and stir fry until browned and tender, about 4 minutes.
- Season with sea salt and pepper and set mushrooms aside.
- Add the remaining oil to the skillet and cook the garlic until just fragrant, about 1 minute.
- Stir in the onion, bell pepper and cauliflower rice, and stir fry for 6 minutes, until it starts to lightly brown.
- Return the mushrooms into your skillet and drizzle everything with coconut aminos.
- Cook for additional 2-3 minutes, until everything is well heated through, to your liking.
- Garnish with sliced green onions and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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