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Riced Cauliflower with Chickpeas & Mushrooms

Cauliflower rice is a clever way to get more of a nutritious vegetable into your diet. It’s also good for anyone who avoids grain foods, not to mention a sneaky way to disguise vegetables for your picky eaters. This recipe starts with a bag of time-and-mess-saving riced cauliflower, widely available in supermarket frozen vegetable sections.

UPDATED 07 May 2020
Riced Cauliflower with Chickpeas & Mushrooms image
Ready In: 15 minutes
  • 1 tbsp olive oil
  • 3 scallions, thinly sliced, white and green parts separated
  • 220g mushrooms, cleaned, stemmed and sliced
  • 1x bag frozen riced cauliflower, thawed
  • 1x tin chickpeas, drained and rinsed
  • 2 tsp salt-free seasoning blend
  • salt and freshly ground pepper, to taste
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  1. Heat the oil in a medium skillet or stir-fry pan. Add the white parts of the scallion and sauté over a medium heat for a minute or two. Add the mushrooms and continue to sauté until just wilted.

  2. Add the riced cauliflower, green parts of the scallions, chickpeas and seasoning blend. Turn the heat up to medium-high, and cook, stirring often, for 7-8 minutes, until hot and turning golden here and there.

  3. Season with salt and pepper, and serve.

Cook’s Tip

Add 2-3 tablespoons nutritional yeast for extra flavour and protein. Stir in as much chopped fresh parsley or cilantro as you’d like.

Riced Cauliflower with Chickpeas & Mushrooms image
Recipe extracted from 5-Ingredient Vegan by Nava Atlas (Sterling, £20).

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