5 oz mushroom (140 g), such as baby bella, cleaned and quartered
1 ½ tablespoons olive oil
1 medium yellow onion, minced
2 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
2 tablespoons chili powder
2 tablespoons soy sauce
salt, to taste
pepper, to taste
rice, cooked
corn
black bean
avocado, sliced
pico de gallo
lime wedge
fresh cilantro
Nutrition Info
Calories 95
Fat 4g
Carbs 12g
Fiber 3g
Sugar 5g
Protein 3g
How to Make It
1. Step
Cut the cauliflower in half and break it into small florets.
2. Step
Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
3. Step
Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
4. Step
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
5. Step
Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
6. Step
Add the rice to a bowl and top with cauliflower “meat” and your favorite toppings. Serve with a lime wedge and garnish with cilantro.
7. Step
If you have leftovers, the cauliflower “meat” will keep refrigerated in an airtight container for about 2 days.
