This is a great substitute for the real thing if you are watching your carbs, but is works on its own too. The volume reduces dramatically as it is cooked, but this recipe will serve 4-5. It makes a great bed for curry chicken or spicy Indian dishes.
- 2 heads cauliflower, chopped into small pieces
- 1 small container of fresh mushrooms
- 3 tablespoons olive oil
- 2 tablespoons dried tarragon (or 1 tablespoon fresh)
- salt to taste.
Grind raw cauliflower and mushrooms in a food processor until granular. Mix thoroughly. Heat olive oil in wok to medium / medium high. Stir-fry cauliflower mixture uncovered, adding tarragon and salt to taste. You may need to add olive oil as you cook to sear the mixture rather than steam it. Takes about 15 minutes or until browned.