Today I have another mouth-watering recipe for you. I used two of my favourite ingredients, cauliflower which I pulsed into cauli-rice and big brown mushrooms.  Cauliflower fried rice is incredibly rich and flavorful and very versatile. It soaks up the flavours of the ingredients you add to it, making it an ideal low-carb substitute for rice.  The big brown mushrooms are seriously flavoursome and offer a deep, bold rich flavour.  This combination of my spicy cauli-rice and carefully selected brown mushroom is just the bomb!.  
You will only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe below. 

Preparation time:  10 - 15 mins   Cooking and baking time:  25 mins  Serves:  2
2 large mushrooms or (4 medium)
1 small cauliflower (450g) 
Olive oil 
1 Tbsp(15ml) + 1 tsp (5ml) fresh garlic minced (divided)
Salt to season
1 sprig curry leaves torn into pieces 
¼ tsp cumin seeds
Pinch of fenugreek seeds
1 large onion finely chopped
1 tsp (5ml) mild Kashmiri chilli powder
1/2 tsp (2.5ml) cumin powder
1 tsp (5ml) garlic powder
½ tsp turmeric powder
200g mini plum/Roma tomatoes
40g baby leaf spinach
Handful of rocket leaves for serving

Let's Cook :-) 
Preheat oven at 200 C
Start by wiping out the mushrooms - remove stems.    Place on a baking sheet.  Drizzle some oil over the mushrooms and then rub on some garlic.  Pop into the oven and bake for 15-20 minutes depending on the size.  
While the mushrooms are baking - rinse and break the cauliflower into florets - then pop them into a food processor and blender until it resembles a rice-like texture.  Careful not to over blend - keep aside when done.
Heat oil in a big pan.  
Toss in the cumin, fenugreek seeds and curry leaves.  As soon as the leaves splatter - throw in the onions and cook until golden brown. 
Add the garlic - fry for a few seconds
Toss in the kashmiri, cumin, garlic and turmeric powder - give it a quick stir - immediately throw in the tomatoes - stir and cook on medium heat until the tomatoes burst - 15+ mins.
When the tomatoes burst - add the cauliflower rice.  Give it a quick stir.  Stir in the spinach.  Turn off the heat.  The spinach should just wilt.   

To serve: scatter some rocket leaves onto a plate.  Place the baked mushrooms on it.
Spoon generous amounts of cauliflower rice onto the mushrooms.  
…And enjoy 🙂