- 1 (20 ounce) bag frozen cauliflower
- 2 tablespoons olive oil
- 1/4 cup butter
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 2 (4 ounce) cans sliced mushrooms, drained
- 3/4 cup milk
- 1/4 cup white wine
- Place cauliflower in a microwave-safe bowl. Heat in the microwave until softened, about 1 minute.
- Pulse cauliflower in a food processor into small pieces roughly the size of rice.
- Heat olive oil in a skillet over medium heat. Melt butter in the skillet and add cauliflower, salt, pepper, and onion powder. Add mushrooms and milk; bring to a boil and add white wine. Reduce heat and simmer until sauce thickens, about 10 minutes.
06/03/2019
recipepes.com
cauliflower rice stroganoff, recipe
PT15M
PT1H
5
455 calories
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