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Cauliflower mushroom pan

Cauliflower mushroom pan

Preparation time:
45 min
Difficulty level:

Nutritional values:

10 g
23 g
21 g


Olive oilOlive oil 1 Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Cauliflower (fresh)Cauliflower (fresh) 200 g
Onion (fresh)Onion (fresh)½ (50 g)
Water (still)Water (still) 125 ml
Garlic (fresh)Garlic (fresh)½ (1,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Chili powderChili powder 1 Pinch(s)
Thyme (dried)Thyme (dried) 1 Pinch(s)
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 250 g
Vegetable brothVegetable broth 1 Tablespoon
White wine (12 % by volume, dry)White wine (12 % by volume, dry) 125 ml


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
Coated pan
Cutting board
Cutting board
Hand mixer
Hand mixer
Kitchen knife
Kitchen knife
Stand mixer
Stand mixer
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