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.

Serves:6

Ready In: 15 minutes

Ingredients:

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

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.
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.
Season with salt and pepper, and serve.