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In a food processor, add cauliflower in batches and process until “rice” forms. Transfer to a medium bowl and set aside.
Preheat large non-stick skillet on medium - high heat and add mushrooms. Cook for 5 minutes or until a bit golden, stirring frequently and watching closely not to burn. Transfer to another medium bowl and set aside.
Return skillet to medium heat and swirl oil to coat. Add onion and garlic, saute for 3 minutes or until translucent, stirring occasionally. Add cooked mushrooms, cauliflower “rice”, broth, salt, pepper and cheeses. Stir, cover and cook for about 4 minutes. Sprinkle with parsley and serve hot.
NOTES, TIPS, TRICKS, HINTS, ETC:
Keep refrigerated in a glass airtight container for up to 2 days.
THIS RECIPE CAN BE CUSTOMIZED
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
32% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
This recipe has the following nutrient totals:
Protein 12.7 g
Carbohydrates 9.97 g
Iron 0.61 mg
Fiber 3.67 g
Calcium 63.9 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.