Mushroom Cauliflower Rice

Mushroom Cauliflower Rice

This dish was totally inspired by the delicious lemon and chilli rice at our local Indian restaurant; it’s tasty, earthy and fragrant. We’ve used grated cauliflower instead of rice to celebrate one of our favourite seasonal vegetables.
 

To Feed 4, you will need:
1 clove of garlic, grated or finely chopped
4 sticks of celery, finely diced
8-10 chestnut mushrooms, finely diced
1 tsp dried lemon thyme or thyme
1 cauliflower
The zest of 1 lemon
2 tsp lemon juice
2 green chillies, finely diced
4 handfuls of spinach leaves or watercress
1 handful of chopped chives
1 handful of hazelnuts, roughly chopped or mixed seeds
Sea salt
Freshly ground black pepper
Olive oil

Method:
1. Warm a wok or large, deep, frying pan over a medium heat with 2 tablespoons of olive oil. Add the garlic, stir it into the oil and allow to gently fry for a few seconds before adding the celery, mixing together and allowing to cook for 3-4 minutes. Stir regularly, until the celery starts to turn translucent.
2. Add the mushrooms, lemon thyme and a good pinch of sea salt to the pan and combine with the other ingredients. Cook for a further 6-7 minutes, continuing to stir the mixture occasionally.
3. Snap off the outer leaves of the cauliflower and cut off the stalk. Grate the florets through the coarse grid into a ‘rice’ like consistency.
4. Add the cauliflower to the pan along with the lemon zest, chopped chilli, chives, spinach leaves and a pinch of black pepper then mix everything together and continue to cook for a further 2-3 minutes.
5. Stir the lemon juice into the cauliflower rice and taste it to see if you’d like to adjust the seasoning. Divide into 4 warm bowls and top with a sprinkling of chopped hazelnuts.

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