Dirty Cauliflower Rice
4-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
½ oz
dried sliced porcini mushrooms
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2 c
boiling water
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½
(2 1/2-pound) cauliflower head, leaves removed, chopped into small pieces
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5 tbsp
extra-virgin olive oil
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8 oz
cremini mushrooms, cut into 1/2-inch-thick slices
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Kosher salt
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5 oz
tempeh, crumbled
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1 c
finely diced yellow onion
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1 c
finely diced green bell pepper
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½ c
finely diced celery
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¼ tsp
cayenne pepper
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½ tsp
minced garlic
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1 tsp
tamari
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Freshly ground black pepper
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3
scallions, green parts only, thinly sliced on an angle, for serving
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c
chopped fresh flat-leaf parsley, for serving
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Yeah, I know. You’ve had “cauliflower rice” before and it sucked. Well, this ain’t that. Although I employ the method of pulsing cauliflower in a food processor to yield ricelike pieces, think of this as a complexly flavored cauliflower recipe that could easily be a main. It’s actually a grain-free reinvention of my Dirty Millet from Afro-Vegan, but even better. The cauliflower is sautéed quickly so it still has a little bite, the tempeh and mushrooms add a “meaty” texture and loads of umami, and the scallions and parsley brighten each bite.

Pro Tip: If you are trying to infuse plant-based dishes with umami, use dried porcini mushrooms.

Directions

  1. Put the porcini mushrooms in a small heatproof bowl and pour in the boiling water, making sure it covers the mushrooms. Use a small plate or the like to weight down the mushrooms to ensure they stay submerged. Soak for 20 minutes, then drain through a fine-mesh sieve set over a bowl, reserving the soaking liquid. Finely chop the porcini mushrooms and set them aside. Strain the soaking liquid to remove any grit and set aside.
  2. While the porcini are soaking, in a food processor, pulse the cauliflower until it is broken down into small, grainlike pieces, using five to ten 1-second pulses. Transfer to a medium bowl.
  3. Line a plate with paper towels and set it nearby. In a large skillet, warm 2 tablespoons of the olive oil over medium-high heat until shimmering. Add the cremini mushrooms and cook, undisturbed, until brown and crisp on one side, about 5 min¬utes. Sprinkle with salt, then flip the mushrooms and cook until well browned and tender, about 3 minutes more. Transfer to the prepared plate and set aside.
  4. Add the remaining 3 tablespoons olive oil to the skillet. Add the crumbled tempeh and cook over medium-high heat, stirring occasionally, until it begins to brown, 1 to 3 minutes. Lower the heat to medium; add the onion, bell pepper, celery, cayenne, and 1/2 teaspoon salt and sauté until the vegetables start to soften, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Drizzle the tamari over the mixture and stir to combine. Scrape the mixture into a medium bowl.
  5. In the same skillet, combine the chopped porcinis and 1 cup of the reserved soaking liquid and bring to a simmer over high heat. Add the cauliflower and cook, stirring frequently, until the cauliflower is just tender, 3 to 5 minutes.
  6. Transfer the cauliflower to the bowl with the vegeta¬bles and tempeh. Add the cremini mushrooms and toss to combine. Taste and season with salt and black pepper, transfer to a serving bowl, and gar¬nish with the scallions and parsley before serving.

Reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by the Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Ed Anderson © 2020

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