Creamy Riced Cauliflower with Roasted Butternut Squash and Crispy Mushrooms

Preperation time
15 m
Skills level

Serving size
6-8
Country of origin

Preparation time: 15 m
Cooking time: 30 m
Servings: 6-8

Ingredients

  • 1 (20 ounce) package butternut squash, cubed and roasted
  • 2 (12 ounce) packages riced cauliflower (or cauliflower rice)
  • 1/2 lb or more mushrooms, mixed variety, cleaned & sliced
  • 1 container chicken stock (or vegetable stock) (use 3/4 of container)
  • 1 cup smoked gouda, shredded (or more)
  • 6 sage leaves
  • 1/2 sweet onion,diced
  • 3-4 garlic cloves, diced
  • a good quality extra virgin olive oil
  • 1-2 heaping tablespoons creme fraiche
  • a dash of tumeric and paprika (for color and depth of flavor)
  • black pepper and sea salt for taste
  • red chili flakes
  • large non-stick skillet with lid
Recipe Type:
Course:

I’m seriously in love with this dish! I constantly challenge myself to avoid unnecessary fats and create meals which are healthy. I have lost both of my parents both of whom had heart disease. My goal as a home chef is to feed my family with the healthiest ingredients possible! This is my newly developed riced cauliflower with roasted butternut squash and crispy (almost burned) mushrooms along with the addition of some smoked gouda and a hint of crème fraiche. Say hello to your new weekly meal for the cooler months. Here are the directions.

Start by setting the oven at 425 degrees. Add the cubed squash to a foil lined baking sheet along with a drizzle of olive oil. Place in the oven roughly 20-25 minutes. If they are still firm, that is fine because they will continue to cook in the broth.

In the meantime, add the diced onions and garlic to the pan with a drizzle of olive oil. Heat for 4-5 minutes or until translucent. Do not brown. Toss in 3 of the sage leaves and let these toast as well. Once the onions and garlic are finished cooking you may discard the sage leaves. You just want to impart the flavor into the oil in the pan. However, they may stay in the pan throughout the cooking process if you wish. These leaves I find tough to eat, so discarding them before serving or using the fresh leaves as only a garnish is best. (my opinion)

Slice the mushrooms or some you may leave whole like a shitake. In a separate cast iron skillet, add the mushrooms with a drizzle of olive oil and let these get browned. This will take about 10-15 minutes. Be sure your mushrooms are dry when they go into the pan so they don’t steam. I find the cast iron skillet does a much better job browning the mushrooms then a regular frying pan. You want them crispy.

Once the onions and garlic are done, add both packages of riced cauliflower to the pan along with a few good drizzles of olive oil. Be sure to have a lid that securely fits the pan. Cover and let this steam until piping hot and translucent. Once cooked through add in ¾ of the container of stock.

Next, add in the roasted butternut squash along with a few sprinkles of ground sea salt, black pepper, and a dash of turmeric and paprika to intensify the flavor and color as seen in this photo. Last add a few good sprinkles of red chili flakes for a bit of a kick! Stir well to incorporate the seasonings.

Now, let this come to a boil, then reduce heat to a low simmer. At this point, add in 1-2 heaping tablespoons of crème fraiche and one cup of shredded smoked gouda. Be sure the pan is on low, so the cheese doesn’t curdle. Mix continuously. Taste it! If might need more of a kick or more salt. Use your palate as your guide.

Once your mushrooms are browned as seen in this photo, add them to the top of the riced cauliflower. Add a few sage leaves as garnish as well. Feel free to experiment and swap out the riced cauliflower for some risotto too! Leftovers you can heat and eat or stuff inside a pepper and bake. Check out my stuffed peppers recipe!

This meal will take roughly 30 minutes in total to cook. Enjoy!