Serves 4
2 tbsp olive oil
1 lb sliced mushrooms
3/4 cup riced cauliflower
1/2 cup water
1 vegetable bouillon cube
1/3 cup Parmesan cheese grated
Instructions
Heat oil in saucepan. Add mushrooms and cook on medium heat until cooked. Remove mushrooms from pan. Add 1/2 cup of hot water and bouillon cube to pan, stir. Add cauliflower and cook until water is absorbed. Don't overcook cauliflower. Stir in mushrooms and Parmesan cheese. Serve.
Gil
Ingredients2 tbsp olive oil
1 lb sliced mushrooms
3/4 cup riced cauliflower
1/2 cup water
1 vegetable bouillon cube
1/3 cup Parmesan cheese grated
Instructions
Heat oil in saucepan. Add mushrooms and cook on medium heat until cooked. Remove mushrooms from pan. Add 1/2 cup of hot water and bouillon cube to pan, stir. Add cauliflower and cook until water is absorbed. Don't overcook cauliflower. Stir in mushrooms and Parmesan cheese. Serve.
Cook note: do not substitute for shredded cheese.
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