Just another day on my COVID-19 watch. T.G.I.S. (Thank God It’s Someday!)

Back in the old days when I was first introduced to cauliflower, I can say that I was not impressed with this vegetable. In fact, it was downright awful! I could not get past the smell. Obviously, it was the way my Mom cooked the veggie. My Mom was a pretty good cook, but when it came to certain things…..well some of you may be able to relate to my odiferous experience!

Now, through experimentation and research, I have learned better ways to treat those veggies that have those sulfurous compounds such as broccoli and cauliflower.

Check out my recipe for Cauliflower Rice and Curry

You can’t remove those stinky compounds, but you sure can reduce the potential effects. The basic fix is to not overcook the veggie. By roasting and sauteing my cauliflower and through the use of spices, I no longer notice any odors! Generally speaking, a little acid such as from lemon juice or vinegar can reduce the smell greatly.

My favorite method these days is making cauliflower rice. Easy to do…just cut your cauliflower into small florets; place into the food processor and pulse on low till you get to a rice-like texture. No food processor, use your blender. No food processor or blender, use a cheese grater over the larger holes. Still too much manual labor? All the markets now sell small packages of cauliflower rice. I sometimes will buy my cauliflower rice from the big warehouse store. It comes in handy especially during these crazy times to be able to pull out from the freezer the basics to an amazing meal.

One of my favorite cauliflower rice dishes includes the additional of wild mushrooms. I hope you enjoy the recipe. Let me know what you think by leaving a comment. As always, thanks for Spending Time in My Kitchen!

Cauliflower Rice, So Good! So Easy!

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Recipe by David Frank – Spending Time In My Kitchen

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

12 oz 12 Cauliflower rice
8 oz 8 Mixed mushrooms; cremini and shiitake, sliced
2 tsp 2 Garlic, minced
1 Tbl 1 Shallots, chopped
1/2 Tbl 1/2 Herbes de Provence, or Italian seasonings
1/2 Tbl 1/2 Tamari, or soy sauce
Salt and pepper to taste
2 Tbl 2 Butter
1/2 Tbl 1/2 Olive oil
Sprinkle Sprinkle Red pepper flakes, (optional)

Directions

Slice up your favorite mushroom. I am using shiitake and cremini.
Heat up your saute pan on medium heat and add 1 Tbl butter and drizzle a little oil into the pan.
Add mushrooms, garlic, and shallots into the pan and stir. Sprinkle a little salt over mushrooms and cook until lightly browned and water is no longer coming out of mushrooms.
Add cauliflower rice to the pan with the mushrooms. If using frozen; defrost per bag instructions and squeeze out as much water as you can. Drizzle a little more olive oil and add 1 Tbl of butter over the cauliflower rice; stir and combine well with mushrooms.
Add your seasonings to the rice and stir. Add tamari and stir.
Continue to cook cauliflower rice until you get the texture you desire and any water in the pan has cooked out.

Notes

This dish doesn’t have to be just a side dish! Don’t hesitate to add and subtract from this basic recipe to make it a main meal; add some riced broccoli prepared in a similar method, or add some spinach or anything that hits your creative mind. If wanting protein; add some sliced hot links or some spicy shrimp. Check out my Turkey Picadillo with Cauliflower Rice Here!! Or my recipe for some Spicy Shrimp here !! Enjoy!!