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Brain Awareness

Cauli Rice & Roasted Mushroom Dinner Bowls with Herb Vinaigrette (Vegan)

The South African Mushroom Farmers' Association
Enter the humble mushroom! It’s brain food at its very best, containing carbs, protein – yes, protein – and a healthy array of vitamins, minerals and antioxidants.
Course lunch, Main Course
Cuisine Global
Servings 4

Ingredients
  

Quick pickled red onions:

  • ½ cup red wine vinegar
  • ½ cup water
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1 large red onion thinly sliced

Herb vinaigrette:

  • cup olive oil
  • cup red wine vinegar
  • 4 tbsps chopped fresh herbs such as basil, chives, coriander etc.
  • 2 tbsps fresh lime juice
  • 1 small clove garlic finely grated

Cauli rice:

  • 1 large head cauliflower
  • 1 white onion diced
  • zest and juice of ½ a lemon

Mushrooms:

  • 250g white button mushrooms whole or halved
  • 250g portabello mushrooms quartered

To serve:

  • 110g shelled edamame beans cooked
  • 125g tenderstem broccoli cooked
  • 100g asparagus spears cooked
  • 1 whole avocado quartered
  • 2 tbsps black and white sesame seeds lightly toasted
  • lime wedges for serving
  • olive oil for cooking
  • salt and pepper to taste

Instructions
 

For the pickled onions:

  • Whisk the vinegar, water, sugar and salt together in a small bowl until sugar and salt dissolve.
    Place sliced onion in a glass jar.
    Pour vinegar mixture over and seal.
    Let sit at room temperature for 1 hour.

For the herb vinaigrette:

  • Whisk all ingredients together in a small bowl.
    Season well with salt and pepper.

For the cauli rice:

  • Cut the head of cauliflower into chunks, stem included.
    Place cauliflower in a food processor and pulse until it forms a chunky rice-like texture.
    (You can also achieve this by grating the cauliflower on a large box grater)
  • In a large frying pan over medium heat, add a drizzle of olive oil.
    Add the diced onion and cook until soft.
    Add the cauliflower rice and cook, stirring often, until the cauliflower softens but retains a nice bit of texture. 
    Stir in the lemon juice and zest and season well with salt and pepper.

For the mushrooms:

    Preheat the oven to 200˚C, fan on.

    • Arrange the mushrooms on a large baking tray in a single layer.
      Drizzle the mushrooms with some of the herb vinaigrette.
      Roast for about 7 minutes until tender.

    To assemble:

    • Divide the cauli rice amongst four bowls.
      Add a few spears of asparagus and a few stems of broccoli to each bowl.
      Dip each avocado quarter in sesame seeds and add to each bowl.
      Scatter with a little edamame and add a few generous spoonfuls of herby roasted mushrooms to each bowl.
      Finish with a little pile of pickled onions and fresh lime wedges.

    Serve with the remaining herb vinaigrette on the side and enjoy!

      Keyword Asparagus, Avocado, Broccoli, Button Mushrooms, Cauli Rice, Portabellini mushrooms