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Cauliflower rice with mushrooms

Great vegetable menu. But it is also suitable as a side dish with cod or salmon, with toasted homemade sausage or BBQ. If you have some left over, use it as a filling to puff pastry mushroom samosas →.

Preparation time 20 minutes


  • 1/2 cauliflower, in tosses
  • 200 g young spinach
  • 500 g champignons, sliced
  • hand full cooked chickpeas
  • hand full cooked lentils
  • 1 onion, finely chopped
  • 2 crushed cloves of garlic
  • 4 Tbsp soy sauce
  • 2 Tbsp olive oil
  • juice from 1/2 lemon
  • salt & pepper


Divide the raw cauliflower into tosses and process them in the machine into “rice”. Transfer to a bowl and set aside for a moment.

In a pan, fry the onion and garlic in olive oil. Add the mushrooms, taste with salt and pepper and saute. When ready, add cauliflower rice to them, and mix thoroughly together, fry them together for about 3 minutes and add the soy sauce. Mix everything well again and add the spinach leaves.

When the spinach is thoroughly incorporated, add the cooked chickpeas and lentils (you can also cook them a day in advance or use ones from a can). Mix everything well and heat together. If necessary, season with salt and pepper.

Serve alone as a body salad with baguette, or toasted cod (see picture below), or with any minute meat. The salad is really delicious.

Bon appetite!

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