Cauliflower keto rice goes well with vegetables, fish, and meat. I made a version with mushrooms, parmesan, and ghee. If you are observing Christian fasts, use olive oil and nutritional yeast for acheesy flavor.

Summary

Ingredients

• 1 small head of cauliflower
• 400 g mushrooms (possible with onions)
• 2 tablespoon ghee (or 2-3 tablespoons olive oil)
• 2 tablespoon parmesan or food-grade yeast
• greens for decoration

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Instructions

1. Grate cauliflower on a medium grater or in a combine in pulsation mode.
2. We send frozen mushrooms to a preheated pan. When they give juice, add cabbage and oil to them. Simmer until most of the moisture is gone. Optionally, at this stage, you can add cheese – kaymak, for example, or cream (or vegetable milk in a lean version) for a “creamy taste”.
3. Garnish the cauliflower keto rice with parsley and sprinkle with grated parmesan or nutritional yeast.

Enjoy your meal!