All throughout my 20’s, my body has gone through some changes. I have had different tummy sensitivities that have come and gone. For example, in my early 20’s I developed a sensitivity to soft cheeses. I don’t want to describe how I learned I had a sensitivity because that would not be suitable conversation for a food blog. Let’s just say that if you have a dairy sensitivity, you know how it feels.
Eventually, I was lucky enough to be able to integrate cheeses back into my life and I have overcome my dairy sensitivity. I did a lot of research on prebiotics and probiotics, and I am by no means an expert, but making sure your gut bacteria is healthy has a lot to do with it. Dairy sensitivity can come and go in someone’s life, and I am fortunate mine left.
Now, on the wrong end of my 20’s, I have recently learned that my body feels better when I stay away from gluten. Eating traditional bread and pasta gives me a very specific pain in my side. As per my doctor’s advice, I am to try integrating gluten free meals into my diet to help my pain.
Cauliflower rice has been a life-saver. It is delicious, filling, and makes me feel great. The energy that clean eating gives me vs. how I feel after I eat a gluten-heavy meal is astounding. My husband, however, has not jumped on the same gluten-free train as I. And I’m perfectly okay with making him penne with tomato sauce while I make myself cauliflower rice. This way we are both happy and satisfied.
I made this dinner a few nights ago and it came out so well, it needed a blog post. So here is the exact way I made Garlic-Chive Cauliflower Rice with Mushroom-Tomato Sauce. If you leave out the Parm cheese on top, this recipe is totally vegan.
Garlic-Chive Cauliflower Rice with Mushroom-Tomato Sauce
- 1/2 onion, chopped
- 8 crimini mushrooms, stemmed and sliced
- 1 tbsp olive oil, extra virgin
- 4 cloves garlic, minced, divided
- 1/4 cup white wine, on the sweeter side
- 1 12 oz can crushed tomatoes
- 2 tsp dried Herbes de Province
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 package frozen cauliflower rice (or 1/2 head of cauliflower, riced)
- 1 tbsp olive oil, extra virgin
- 1 lemon, juiced
- 1/8 cup almonds, toasted and chopped
- 1 bunch chives, minced
- Begin with chopping your onions and slicing your mushrooms.
- In a saute pan over medium heat, add your olive oil to the pan. Allow to warm up for 2 minutes.
- Add your onions and mushrooms to the pan and saute until soft, about 5 minutes.
- After 5 minutes, add about 3/4 of the garlic. Stir to combine. The garlic will get fragrant quickly, about 1 minute.
- Lower the heat to low. To deglaze the pan, add your wine here. I like to use a sweeter white wine because then later, I won't need to add any sugar to the tomato sauce to balance out the acidity. Allow the wine to reduce and cook away, about 2 minutes.
- After 2 minutes, add your can of tomatoes and dried herbs. Taste for seasoning and add your salt and pepper at this stage. Allow the sauce to cook over medium-low, stirring occasionally, for about 1 hour.
- After about 50 minutes, add your bag of cauliflower rice to the microwave to defrost. Do this per your package instructions. If you are using fresh cauliflower rice, skip this step.
- From the package, add your cauliflower rice to another saute pan over medium heat. We want to cook away the water and allow the rice to get toasty. Saute for about 5 minutes maximum as to not overcook the cauliflower rice. Add reserved garlic from earlier.
- After 5 minutes, shut off the heat on your cauliflower rice. Add lemon juice and almonds. Stir to combine. Finish off the rice with the fresh chives and set aside.
- To plate, scoop a large portion of cauliflower rice onto the plate. Top with your tomato sauce. I added a little parmesan cheese on top of my sauce, but to keep this vegan, you can forgo that step.
- Serve and enjoy!