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Mushroom Cauliflower Fried ‘Rice’ CleanFoodCrush

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!