Cauliflower rice with lentils and shiitake mushrooms

Main Dish
2 servings
10 min
20 min
A cauliflower rice dish as an alternative to (grain) rice. Very tasty and energizing! Served cold to keep the cauliflower enzymes alive. Enjoy!


Number of serving: 2
1/4 cup organic French green lentils (presoaked for 24-48 hours)

1-2 organic leek leaves

1/2 small organic red onion

3 organic garlic cloves

7-10 organic shiitake mushrooms

handful of organic Italian parsley

1-2 organic carrots

1/2 organic cauliflower

2 tbsp organic coconut oil (for frying)

sea salt

organic black pepper


  • Cook pre-soaked lentils for about 20 minutes or until soft.
  • Chop leeks, onions and garlic. Set aside for 5 minutes.
    Chop parsley and carrots. Set aside
  • Using a grater (or you can use a food processor to shred), grate the cauliflower to produce 2 cups of rice.
    Transport cauliflower rice to a large mixing bowl and add fresh parsley and carrots. Mix well. Set aside.
  • In a small pan, at low heat, lightly fry leeks, onions, garlic and shiitake mushrooms with coconut oil. Then let sit for 2-3 minutes.
  • Once lentils are cooked, let them sit until cooled for about 2-3 minutes.
  • Once all ingredients are cooled, add them to the mixing bowl with the cauliflower rice and mix well.
  • Distribute rice mix to 2 plates evenly.
    Serve and enjoy!


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