Cheesy cauliflower rice, I’m at a loss for words. I never dreamt or could even fathom my new found love for this creamy goodness in the creation of the recipe. I’d like to tell you I stewed over it for hours, laboring to create such an amazing combination of flavors. Instead, in that pot as I whirled the creamy goat cheese through the cauliflower rice I could not even begin to image the magic happening in that bowl.
It was one of those times where you get a spoon to taste test it, realize the magic that has happened and so you pick the pot up and just begin to eat it straight from the hot pan with a massive wooden spoon looking like you haven’t eating real food in days. It may have possibly happened, in my kitchen with the kids staring in wonder at to what their crazy mom was doing, but we don’t need to think about that.
What we need to think about is that you could be eating this cheesy cauliflower rice tonight. Nom Nom Nom.
We mustn’t forget the other flavor combos that complete this food bowl. While the cauliflower rice is stellar the other mix of ingredients equates to more flavor than I’ve had in one meal in some time. It is one of those dishes that the flavors are so intense but you can’t quite put your finger on it so you just keep going for more and more and more… well you get the idea.
Marinated Portobello mushrooms and the spinach artichoke mixture is quite the veggie load. Enough so, I call it a salad. Yep, a warm, filling, delightful salad. Perfect for the negative bazillion degrees it is outside but with enough spring flavors you find hope from this meal alone.
That is the incredible power of food.
And just because it is Friday and it is our crazy life I propose another hypothetical question. Hypothetically speaking if your husband lost his wedding ring would you;
Surprise him with a replacement
Get something super cheap because you know this probably isn’t the last time
Just make him get it tattooed on
Yep, the hubs lost his wedding band not even six years into this marriage. ->SIGH
Shhh…don’t tell him that I secretly have it knowing there would be a reward. I’m just waiting for the right price so I can return it and collect. We know how to work the investor 😉
Just joking I would never do that….just think about doing that.
- 16 Medium Portobello Mushrooms, sliced
- 4 tbsp balsamic vinegar
- ⅓ cup Tamari sauce (soy)
- ⅓ cup olive oil
- 4 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 tsp dried rosemary
- 1 tsp dried oregano
- ½ tablespoon dried thyme
- Salt & Pepper, to taste
- SPINACH ARTICHOKE
- 1 sweet onion, chopped
- 4 cups spinach, chopped
- 1 jar marinated artichoke hearts, drained
- 1 red bell pepper, chopped
- 1 tsp minced garlic
- 1 Tbsp coconut oil
- CAULIFLOWER RICE
- 1 head cauliflower, trimmed and cut into florets
- 10 oz. goat cheese
- ¼-1/2 cup broth
- 1 tsp garlic powder
- salt & pepper, to taste
- pinch of nutmeg
- Whisk together the balsamic, tamari sauce, olive oil, garlic, lemon juice, rosemary, oregano, thyme and salt & pepper. Pour over mushrooms and let marinate 30 minutes (optional) and place on a baking sheet and bake at 350 degrees for 20-30 minutes or until tender.
- Meanwhile place cauliflower in food process and chop until the consistency of rice.
- Once cauliflower is the consistency of rice, place in a skillet and toast slightly.
- Once toasted add goat cheese and enough broth to create a creamy consistency.
- Add in garlic powder, nutmeg and salt and pepper to taste. Keep warm.
- Heat another medium skillet over medium heat add coconut oil, onion, pepper, garlic and artichoke.
- Once veggies are tender, add spinach and cook until just wilted.
- To prepare place cauliflower rice in a bowl, top with spinach artichoke mixture and top with marinated sliced mushrooms.