Cauliflower Rice Stroganoff
1 (20 ounce) bag frozen cauliflower
2 tablespoons olive oil
¼ cup butter
¼ teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
2 (4 ounce) cans sliced mushrooms
¾ cup milk
¼ cup white wine
Place cauliflower in a microwave-safe bowl. Heat in the microwave until softened, about 1 minute.
Pulse cauliflower in a food processor into small pieces roughly the size of rice.
Heat olive oil in a skillet over medium heat. Melt butter in the skillet and add cauliflower, salt, pepper, and onion powder. Add mushrooms and milk; bring to a boil and add white wine. Reduce heat and simmer until sauce thickens, about 10 minutes.
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