Meatless Monday Recipe Peppered Cauliflower Rice with Vegetable Stir Fry For the Cauliflower Rice: 1 small head of cauliflower boiled water a bit of oil black pepper and sea salt to taste For the Stir Fry: 2 portobello mushrooms, thinly sliced 1 large red bell pepper, thinly sliced 1 large yellow bell pepper, thinly sliced 1 medium onion, cut into ¼s 3 garlic cloves, minced handful of fresh basil leaves olive oil or vegetable oil of choice soy sauce, to taste For the Cauliflower Rice: Thoroughly clean the head of cauliflower and pat dry. Cut into florets and discard thick stalks. In a food processor, pulse until you achieve small granules that resemble rice. Or, using a box grater, grate the florets into rice like granules. Pour the riced cauliflower into a large bowl, then pour over enough boiled water to cover. Allow to sit for 4 minutes or until softened, then drain. Try to make sure nearly all of the liquid has drained off. Add a bit of oil to a pan and saute the drained cauliflower for a few minutes. Gently mix in some ground black pepper and sea salt, then set aside. For the Stir Fry: Heat the oil, and once warm cook onions until soft and translucent. Add the peppers, mushrooms and garlic, cook until the vegetables begin to soften or to desired tenderness. Add a splash or as much soy sauce as desired, then add the basil leaves. Cook for another few minutes. To Serve: Serve the stir fried vegetables over the rice and enjoy!
Posted on: Mon, 08 Sep 2014 21:05:06 +0000