Delicious, nutritious and 100% satisfying without the wheat or unwanted carbs. Be warned, so many of my friends and family have told me they have become addicted to this dish!

First published at www.transformationcookbook.com

Ingredients:

1-1.5 cauliflower heads, finely chopped
canola oil cooking spray
1 brown onion, diced
2 garlic cloves
150g mushrooms, sliced
2 tbsp white wine vinegar (optional)
2 cups vegetable stock
1/4 cup fresh parsley, chopped
3 tbsp low-fat cheese
salt & pepper to season

Step 1 – Place cauliflower florets into a food processor/Nutribullet with two cups of water. Pulse blend until it resembles a fine rice-like, couscous consistency. Transfer to a large sieve and drain well.

Step 2 – Spray a large frying pan with oil and cook onion and garlic until softened.

Step 3 – Add the vinegar and let it boil for a few seconds. Then add the mushrooms and cook for a further 1-2 minutes.

Step 4 – Stir in the chopped cauliflower and gradually pour stock over the top. Bring to a boil then simmer for 10 minutes or until the liquid has been absorbed.

Step 5 – Once cooked stir in the chopped parsley and cheese and season to taste.

Tips:
• Adding white wine vinegar adds extra flavour but this dish is still great without it.