Chimichurri Mushroom Bowl with Cauliflower Rice

Chimichurri Mushroom Bowl with Cauliflower Rice

December 09, 2020

Author - Arena Walton

Serves 2, 30 minutes


½ cup Extra virgin olive oil

2 T Red wine vinegar

3 cloves Garlic, crushed

½ cup fresh Parsley

1 small handful fresh Chives

1 small handful fresh mint

1 small handful fresh oregano

½ tsp ground Cumin seed

½ tsp paprika powder

1 tsp Sea salt

½ tsp ground Black pepper


2 cups mixed Mushrooms

Pinch sea salt

2 T Extra virgin olive oil

1 head Broccoli, chopping into florets

1 handful Green Beans, halved

½ Cauliflower, roughly chopped

1 Tomato, sliced

1/3 cup Natural yoghurt

1 T black sesame seeds

Lemon to serve

Place all chimichurri ingredients in a food processor and process until well combined. Slice the mushrooms in half or into quarters if large. Place the mushrooms in a bowl, add enough chimichurri to toss and coat the mushrooms well, reserving some chimichurri for serving. Set aside to marinate.

Place a medium saucepan with water and pinch of salt on to boil.

Blitz the cauliflower in a food process to make cauliflower the size of rice.

Heat a fry pan with a little extra virgin olive oil to medium-high heat. Add the mushrooms and fry until cooked through and slightly caramelised. Set aside.

Once the water has boiled, add the broccoli and beans to blanch for 1-2 minutes. Remove with a slotted spoon, reserving the boiling water. Once the water has come to the boil again, add the cauliflower rice and blanch for 1 minute, then strain using a fine sieve.

Serve in bowls with fresh tomato slices, yoghurt, extra chimichurri, a sprinkle of black sesame seeds and a squeeze of lemon.