A blend of savory herbs and caramelized onion steal the show in this Wild Mushroom & Herb Fried Cauliflower Rice dish.
I was feeling rice pilaf but didn’t want rice. After a lifetime of friendship, starchy foods have turned against me. I am giving pasta and potatoes a rest until we find a way to mend this friendship.
A great substitute for rice is Cauliflower rice and even better Mushroom & Herb Fried Cauliflower Rice. If you have not tried any recipe that I have pulled out of my…creative mind, this is the one! The cauliflower rice absorbs the savory herbs and sweet caramelized onion like a desert flower does water. The flavors complemented one another so well the hubbie and I were fighting over the “rice”. I do not think I will ever go back to rice.
Caramelizing the Onion…
I decided to caramelize the onion on the spur and am so glad I did. The sweetened onion just wrapped around the savory herbs and created an unforgettable flavor. For the perfect caramelized onion sauté the onion in butter, toss in some coarse salt, and add a dash of balsamic vinegar to give it that nice browning desired in caramelizing.
Does the Onion Matter?
Yep! Onions have a very important role in a dish. Each type of onion offers a very specific taste. If a recipe calls for an onion, but doesn’t specify, choose carefully. This recipe calls for a sweet onion and is what flows and combines with the savoy herbs stealing the fried cauliflowers thunder. Here is a little cheat sheet:
- Yellow Onion is the most versatile but best in roasted meats and as a flavor base for sauces, soups, and stews.
- Sweet Onion is the second most versatile and best for frying, onion rings, blossoms, or onion soup. It is also the onion you want to use for baked gratins and roasted veggie dishes.
- White Onion has a crunchy sharpness making it great for salsas and sautéing.
- Red Onion is the one you want to eat raw and is perfect in salads, on burgers, and in cold dips and guacamole.
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- 3 cups cauliflower rice
- 1/2 sweet onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 4 tablespoons butter
- 1 tablespoon fresh parsley, chopped
- 1 sprig fresh thyme, destemmed
- Salt and pepper, to taste
Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the onion and increase heat to medium-high. Season with coarse salt and a dash of balsamic vinegar to help caramelize.
Add another tablespoon of butter and stir in the garlic and 1 cup cauliflower rice. Sauté for 5 minutes, or until the cauliflower begins to brown.
Add the rest of the butter and cauliflower with the parsley, thyme, salt, and pepper. Sauté for 5-8 minutes.