LEMON CAULIFLOWER RICE TOPPED WITH PORTOBELLO MUSHROOMS

 Prep 10 mins
 Cook 45 mins
Serves: 4

This cauliflower ‘rice’ has a beautiful hint of lemon and is surprisingly light and fluffy to eat. Topped with extra garlicky tomato sauce then finished with juicy, charred portobello mushrooms.  The peppery rocket adds a delicious crunch to each mouthful,  making all of the components of this dish work in perfect harmony with each other. Enjoy.

Ingredients
for the tomato sauce:
two cans of chopped tomatoes
6 cloves of garlic, peeled and roughly chopped
a handful parsley and thyme, roughly chopped

for the cauliflower ‘rice’:
1 head of cauliflower, processed or grated until ‘rice’ like consistency
2 cups of chicken or vegetable stock
1-2 tbsp butter (or olive oil to become dairy free)
juice of half a lemon

for the mushrooms:
2 cups of portbello mushrooms,
1 tbsp butter (or olive oil to become dairy free)

for the rocket salad:
2-3 large handfuls of fresh rocket
a drizzle of extra virgin olive oil
juice of half a lemon

MethodIn a medium saucepan on medium heat, add the tomatoes, garlic, herbs, and a pinch of salt and pepper. Bring to the boil, then simmer on low for 25-30 minutes or until thick and pulpy.

While the tomato sauce is simmering, In a large saucepan on medium heat add the stock and cauliflower. Bring to the boil, then simmer on low for around 20 minutes or until the stock has simmered off and the cauliflower has softened. Add the butter, lemon juice, and a pinch of salt and pepper. Stir well.

In a large skillet on high heat, melt the butter and add the mushrooms. Saute on all sides until slightly charred.

In a mixing bowl, add the rocket, olive oil, sea salt and lemon juice. Mix until combined.

To serve, divide the cauliflower ‘rice’ between four plates, then top with the tomato sauce and charred mushrooms. Finish with a handful of rocket salad on top.

*gluten free
*grain free
*wheat free
*dairy free
*vegetarian

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