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RICED CAULIFLOWER WITH PRESSED PORTOS

© 2024 Wicked Foods Inc. All rights reserved.

Today we’re going to create riced cauliflower by grabbing our box grater, then transform it into a dish with an East Asian feel, with a side of pressed shrooms. This technique will also work with most dishes that call for a side of rice, or even rice-heavy dishes. We’ll show you how!

  • Author: Wicked
  • Yield: 2 1x

Ingredients

Scale

for the cauliflower rice

  • 1 T toasted sesame oil
  • 4–6 cloves garlic, minced
  • 1 Thai chili, chopped (optional)
  • 1-inch piece of ginger, minced
  • 2 scallions, chopped
  • 2 shallots, minced
  • 1 T mirin
  • 2 C riced cauliflower, packed (create by using a box grater)
  • 1 T soy sauce
  • 1 t rice vinegar
  • 1/4 C canned coconut cream (skim the thick part off the top of the can)

for the portobellos

  • 2 T grapeseed oil
  • 4 portobellos, stems removed, wiped down with a damp paper towel and scored on the tops

to serve

  • 1/4 C crushed peanuts
  • handful of cilantro, chopped
  • 1 Thai chili, chopped (optional)
  • lime wedges

Instructions

to make the cauliflower rice

  1. In a large and shallow saute pan, warm the sesame oil over medium heat. Add in the garlic, chili, ginger, scallions and shallots and stir to coat. Allow to soften for about 5 minutes, stirring occasionally and making sure the garlic does not brown.
  2. Deglaze the pan with the mirin and stir until the liquid is mostly evaporated. Add in the cauliflower, soy sauce and rice vinegar. Saute until softened throughout, no longer than 5 minutes.
  3. Add in the coconut milk, stirring to combine. Taste and adjust any seasonings as desired.

to make the pressed portos

  1. Warm the oil in a large cast iron pan over medium-high heat. Place the mushrooms in the pan in a single layer (you may need to do this in two batches depending on the size of your pan). Place a heavy pot over the top (large enough to evenly press all of the mushrooms) and allow to cook for about 3 minutes. Remove the pot, flip the mushrooms and place the pot back on top. Repeat this until the mushrooms have developed a nice color all over. Removed from heat and set aside.

to serve

  1. Divide the cauliflower into two bowls and add mushrooms to each. Top with crushed peanuts, cilantro, an extra Thai chili, if desired, and lime wedges. Serve immediately.

Find it online: https://wickedkitchen.com/riced-cauliflower-with-pressed-portos/

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