About the Recipe
Why swap regular rice for cauliflower rice? 🤔
✨low carb & GI friendly - happy blood sugar!
✨gut loving and anti-inflammatory- packed with fibre and goodness
✨quick to cook! 👩🍳
This Mushroom & Leek Cauliflower Rice Bowl is creamy, hearty and ready in just 15 minutes!
Totally plant based, gluten free and anti-inflammatory! For an extra protein boost either top with poached egg (for the non vegans) or some grilled tempeh/tofu.
Ingredients
Ingredients
1 leek, finely chopped
2 cups mushrooms, sliced
3 cups cauliflower rice
2 Tbs dry white wine (optional, or a little stock)
1 tsp miso paste
1 tsp tamari
1/2 cup coconut cream
1 tsp nutritional yeast
1 tsp dried thyme
Pinch of saffron in 2 tbs hot water
Zest of half lemon
Fresh parsley to serve
Preparation
1. With a little avocado oil, saute your leeks until soft. Add your mushrooms and allow to cook until nice and brown, slightly caramelised (5-7 minutes). Add your white wine or stock and reduce.
2. Stir in miso, tamari and dried herbs.
3. Add cauliflower, coconut, saffron with water, yeast flakes and stir all together. Cook on low for 5 minutes.
4. If becomes too dry add a touch more coconut.
5. Season generously with salt and pepper. Cover with lemon zest and fresh herbs!