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RELATED RECIPES
Mushroom Lasagna
Roasted Pomegranate Cheese Cauliflower
Mushroom Cauliflower Risotto
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30 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
parmesan cheese
mozzarella cheese (whole milk)
gluten-free
(?)
Has gluten from:
chicken broth
kid friendly
has meat
(?)
Has meat from:
chicken broth
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken broth
parmesan cheese
mozzarella cheese (whole milk)
vegetarian
(?)
Not vegetarian due to:
chicken broth
pescetarian
(?)
Not pescetarian due to:
chicken broth
paleo
(?)
Not paleo due to:
parmesan cheese
mozzarella cheese (whole milk)
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 6.4% of RDA
• Calories: 7.3% of RDA
• Carbs: 3.6% of RDA
• Fat (total lipid): 12.5% of RDA
• Fiber: 13.1% of RDA
• Fructose: 5.2% of RDA
• Protein: 11.3% of RDA
• Sodium: 49.9% of RDA
• Sugar: 19.2% of RDA
• Vitamin A (IU): 12.8% of RDA
• Vitamin B6: 17.5% of RDA
• Vitamin C: 19.2% of RDA
• Iron: 3.2% of RDA
• Magnesium: 7.0% of RDA
• Manganese: 107% of RDA
• Niacin: 32.2% of RDA
• Potassium: 20.4% of RDA
• Zinc: 9.0% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
1
head
cut into large florets.
 
1 1/2
lbs
 
1
tbsp
can use avocado oil.
 
1
whole
small, minced.
 
1
clove
minced.
 
1
cup
1/2
tsp
himalayan pink sea salt is preferred.
 
1/4
cups
grated.
 
1/4
cups
 
3
tbsp
finely chopped.
 
 
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PREPARATION
1.
In a food processor, add cauliflower in batches and process until “rice” forms. Transfer to a medium bowl and set aside.
2.
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.
3.
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.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 146
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.
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