2 cups of red onions-about 1 large (could use regular onions too)
3 cups of mushrooms, sliced (omit if you're not a fan of course)
7 cups of shredded cauliflower (this is about half of a head of cauliflower-use the left overs to roast up for salads!)
2 tbsp, about 3 garlic cloves, minced
several tbsp of water/vegetable broth
¾-1 tsp salt
1 large or 2 small bay leaves, remove before eating
fresh pepper to taste
Cauliflower rice base (above)
1 cup diced bell pepper, we used red and yellow
¾ tsp dried dill weed
2 cups of defrosted peas, or fresh snap peas
2 lemons, juiced, about 4 tbsp
4 cups of chopped greens (it can be any kind, I used swiss chard, but have used kale, spinach, and collards)
2 cup blanched broccoli, chopped (to blanch, boil water, and drop florets into water for 1 minute, until bright green)
½ cup fresh parsley
2 tbsp fresh dill (or more to taste)
Additional salt/pepper as desired
Serving: freshly chopped scallions, nuts for serving: pistachios, slivered almonds, or pumpkin seeds
Instructions
Shred the cauliflower in a food processor by placing florets in and hitting pulse until finely shredded (but not mush)
Heat a large pan, like a wok. Add onions to along with a little broth/water to help sauté (not too much, as you want the onions to caramelize slightly, about 2 tbsp).
Sauté onions until translucent, then add mushrooms, and garlic
Add in cauliflower and bay leaf.
Sauté until cauliflower softens, adding in broth/water as needed to prevent sticking, but just enough to soften the rice without getting too watery
Add salt/pepper to taste
Spring Rice Ingredients (remaining ingredients added quickly, to prevent over cooking):
After making the cauliflower rice pilaf, add in peppers and dried dill, and sauté until slightly softened, about 2-3 minutes.
Add greens and lemon juice, with a few tbsp of water (if needed) to allow greens to wilt.
When finished, add broccoli, parsley, peas, and fresh dill. Season with salt/pepper if needed.
Serve topped with scallions, and/or slivered almonds, pistachios (what we used), toasted pine nuts, or pumpkin seeds & enjoy! If desired, add in some chickpeas for additional protein. Great on top of a salad, sweet potato, or as a side dish.
For a different take on this base, try my Indian Cauliflower Rice Bowl
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/side-dishes/springtime-cauliflower-rice/