Mushroom Cauliflower Rice

The combination of toasted cauliflower, earthy mushrooms, onions, and walnuts works so well together that you really only need salt and pepper to season it. This side dish goes great with steak. I know the photo doesn't look so appealing, but it really is delicious.

Serves 4. 

Ingredients
1 medium head cauliflower, leaves and stem removed
8 oz fresh mushrooms, sliced
1 medium onion, chopped
sea salt
freshly ground black pepper
2 cloves garlic, minced
1/2 cup chopped walnuts
2 Tbsp snipped fresh chives
coconut oil or extra virgin olive oil

Preparation

1. Preheat oven to 400 degrees.
2. Cut cauliflower into large pieces and pulse, in batches if necessary, in a food processor until it reaches a rice-like consistency.
3. Melt 1 Tbsp coconut or olive oil in a rimmed baking sheet. Add cauliflower rice in a single layer and toss with oil. Prop oven door open with a kitchen towel to let steam escape. Roast for 10-15 minutes or until lightly toasted, stirring every 5 minutes until done.
4. In a large skillet, add 1 Tbsp coconut or olive oil. Saute onions and mushrooms for 10 minutes or until onions start to turn translucent.
5. Add garlic, walnuts, and cauliflower, tossing to combine. Saute over medium heat for 3-5 minutes or until warmed through and thoroughly combined.
6. To serve, garnish with snipped chives.