Cauli Mushroom Bowls

• 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 20-30 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 bakedmushrooms on it. Spoon generous amounts of cauliflower rice onto the mushrooms and enjoy!

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