Recipe by Amelia Littlejohn
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One to save for warm weather!
This cauliflower rice salad with mushroom, garlic, lemon and fresh watercress is a great light meal option or serve up with veggie burgers for a satisfying meal.
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Cooking mode
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- 1 head of cauliflower
- 1/2 white onion
- 6 chestnut mushrooms
- 1 garlic cloves
- 5g fresh parsley
- Juice of lemon
- 1 tbsp olive oil
- 2 handfuls fresh watercress
- salt and pepper
Utensils
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Step 1
Cut the cauliflower into florets and wash well.
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Step 2
Dry the cauliflower then place in the food processor. Pulse to break down the cauliflower into a rice like consistency, don’t over blend and puree it!
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Step 3
Add the olive oil to a frying pan over a medium heat.
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Step 4
While the oil is heating, chop the onion finely then add to the frying pan. Sauté for a few minutes to brown then add the crushed garlic cloves.
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Step 5
Chop the mushroom then add to the frying pan and cook for 5-6 minutes to soften.
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Step 6
Add the cauliflower rice the frying pan along with the juice of 1/2 lemon, chopped fresh parsley and plenty of salt and pepper. Cook over a medium heat for 10-12 minutes, or until the cauliflower rice has cooked through and has started to turn a golden brown colour.
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Step 7
Remove from the heat and stir in the fresh watercress before serving!
