Garlic-Chive Cauliflower Rice with Mushroom-Tomato Sauce
This vegetarian recipe is perfect for a weeknight, and takes a little but of help from the store by using frozen cauliflower rice!
Ingredients
- 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
Instructions
- 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!