Egg wrap with avocado and salmon
Crack the eggs and whisk them one by one with a fork and season to taste with salt and pepper. Heat oil in a frying pan. Pour in 1 egg, tilt the pan back and...
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Cauliflower mushroom pan
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Preparation time:
45 min
Difficulty level:
Medium
Portion:
1
Nutritional values:
440
Calories
10 g
Carbohydrates
23 g
Protein
21 g
Fat
Ingredients:
 | Olive oil | 1 Teaspoon |
 | Egg, hen egg (organic, free range) | 1 (60 g) |
 | Cauliflower (fresh) | 200 g |
 | Onion (fresh) | ½ (50 g) |
 | Water (still) | 125 ml |
 | Garlic (fresh) | ½ (1,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Chili powder | 1 Pinch(s) |
 | Thyme (dried) | 1 Pinch(s) |
 | Mushrooms Mushrooms (fresh) | 250 g |
 | Vegetable broth | 1 Tablespoon |
 | White wine (12 % by volume, dry) | 125 ml |
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Preparation:
Step 1:
Cauliflower clean from leaves, wash and coarsely chop. Grind in a stand mixer until the pieces are the size of a grain of rice and set aside. Finely dice the garlic and onion. Clean mushrooms and cut into bite-sized pieces.
Step 2:
Heat olive oil in a large skillet over medium heat. First, saute the onions and garlic in it for 5 minutes. Then add mushrooms to the pan and fry for another 5 minutes.
Step 3:
Add cauliflower rice and deglaze with white wine and vegetable stock until everything is covered. If necessary, add more wine or water. Season with chili flakes and add thyme. Simmer, stirring occasionally, for about 20 minutes until the liquid is absorbed. Stir in truffle oil (or other vegetable oil) to taste. Season with salt and pepper.
Step 4:
Serve with a boiled or fried egg.
Macronutrient distribution:
The recipe Cauliflower mushroom pan is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Hand mixer
Kitchen knife
Stand mixer
Stove
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