Green cauliflower rice with Mexican mushrooms is a spicy twist on traditional cauliflower dishes that usually involve cheese sauces.

This recipe incorporates padrón peppers – mild green peppers originating from Padrón, a region in Galicia, northwest Spain. The flavour of Padrón peppers is mostly mild and sweet, but occasionally, you might come across one that packs a surprisingly spicy punch, so it’s best to sample a small piece before deciding how many to add to the dish. Recipe compliments of the South African Mushroom Farmers’ Association.

Serves 4

Ingredients

Lime yoghurt

• 125ml plain fat-free yoghurt
• Zest and juice of 1 lime
• Pinch of sea salt

Cauliflower rice

• 2 padron peppers, seeds removed (depending on taste)
• 1 jalapeño, seeds removed
• 80g coriander
• 20g parsley
• ½ white onion
• 2 cloves garlic
• 250ml low sodium chicken stock
• 1 head cauliflower, grated on thick side of box grater
• 400g white button mushrooms, sliced
• 2 Tbsp Mexican spice mix / taco seasoning
• Lime wedges, for serving
• Fresh coriander, for garnish
• Cold Pressed Extra Virgin Olive Oil or Avocado Oil, for cooking
• Salt and pepper, to taste

Method

For the lime yoghurt

1. Combine ingredients for the lime yoghurt and mix well.
2. Set aside in the fridge until serving.

For the cauliflower rice

1. Place peppers, jalapeño, coriander, parsley, onion, garlic and stock in a food processor. Purée until smooth.
2. Heat a drizzle of cold pressed extra virgin olive oil in a large non-stick frying pan or spray lightly with cooking spray.
3. Add the cauli rice to the pan and sauté until warmed through and slightly tender. Pour in the bright green herby mixture and cook until fragrant and the cauli rice is tender.
4. In a separate non-stick frying pan heat a drizzle of cold pressed extra virgin olive oil or spray lightly with cooking spray.
5. Cook the mushrooms until they release all of their liquid and turn golden brown.
6. Season with Mexican spice mix and sauté until fragrant and tender.
7. Serve the green cauli rice in warm bowls topped with a generous helping of mushrooms.
8. Finish with a dollop of lime yoghurt and fresh coriander leaves.
9. Squeeze over some lime juice and serve.