Mushroom Cauliflower Rice

Ricing your cauliflower is definitely trendy, but unlike a rainbow bagel, totally one that I would indulge in regularly (no offense, rainbow bagels). It’s a perfect vehicle for other flavors and works great with leftover chicken or a stir-fry sauce, but sometimes I’m just in the mood of clean, simple, delicious flavors. Serve this as a side dish or topped with a poached egg as a complete meal.

Mushroom Cauliflower Rice

Prep Time


Cook Time




This recipe for Mushroom Cauliflower Rice is shared by our friends at, a resource that has become my go-to for education and delicious kosher recipes. Mushroom Cauliflower Rice is one in a series of recipes shared to celebrate Passover. —Editor


  • 2 tablespoons  Bartenura Olive Oil
  • 2 cloves  garlic, minced or 2 cubes Gefen Frozen Garlic
  • large leek, cleaned and sliced
  • 1 (12-oz./340-g.) box  cremini mushrooms, cleaned and sliced
  • 1-1/2 teaspoons  salt
  • 1/4 teaspoon  pepper
  • 1/2 teaspoon  onion powder
  • 24 ounces (680 grams)  fresh greenhouse-grown cauliflower


  • 1 Grate the cauliflower on the largest holes of a box grater or in the bowl of a food processor fitted with a grater attachment. Set aside.
  • 2 Heat the oil in a large skillet and sauté garlic until fragrant, about 30 seconds.
  • 3 Add in leek and mushrooms, and sauté over medium-high heat until soft, about five minutes. Keep the heat high enough to avoid moisture buildup in the pan.
  • 4 When the vegetables are soft and there is no moisture in the pan, add in the riced cauliflower, salt, pepper, and onion powder, and stir to combine. Cover for two minutes to cook the cauliflower through, then uncover and allow the cauliflower to finish cooking for another minute or two. Serve immediately.


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