Description
This cauliflower fried rice with Mediterranean flavors is a low-carb, lectin-free side dish that will make a healthy and nutritious addition to any meal.
Ingredients
- 6 cups cauliflower rice (1 small cauliflower or frozen cauliflower rice)
- extra virgin olive oil
- 1 yellow onion, chopped
- 2 celery sticks, chopped
- 1 big carrot, chopped
- 1 fennel bulb, chopped
- 1, 2 teaspoons herbs de Provence
- 6 medium brown mushrooms, chopped
- salt and pepper
- 1 tablespoon apple cider vinegar
- 1 handful fresh cilantro or parsley, chopped
- more extra virgin olive oil for serving
- Optional: finish with a squeeze of fresh lemon juice
Instructions
- Heat a few tablespoons of extra virgin olive oil in a big skillet.
- Add the onions, celery, carrots and fennel and sautee on low to medium heat until they soften up and fragrant (about 10-15 minutes). Stir frequently.
- Add the mushrooms, herbs de Provence, salt and pepper, combine and continue to cook until the mushrooms soften, stirring occasionally (about 10 minutes).
- Add the cauliflower rice, mix well and continue to cook on medium heat and stir. It will take maximum 10 minutes, as you don’t want the cauliflower to get soggy.
- Taste and adjust for salt and pepper, add the apple cider vinegar and the chopped cilantro or parsley.
- Drizzle with more fresh olive oil and serve as a side dish or as part of a Buddha bowl with other vegetables and protein.