How To Make A Putin Approved Cauliflower Stroganoff

Back when I was a young fella Mum used to put together her beef stroganoff. It was a weekly staple and a favourite amongst my two brothers. However, reflecting back, it probably wasn't the most nutritious combo. Beef, white rice, mushrooms and a sour cream sauce. 

I thought I'd take the Russian recipe and put some Green Press touches on it. Mum's formula was probably a little more Boris Yeltzin. Mine's a little more Putin.

Cauliflower Stroganoff Recipe

  • Takes 10 minutes
  • Makes 2 servings


  • Cauliflower - half a small cauliflower
  • Garlic - 1 clove
  • Red onion - 1/2
  • Mustard seeds - 1 small teaspoon
  • Mushrooms - 3
  • Vegetable stock - 1 cup
  • Tomatoes - 2 (or 1/2 can of crushed)
  • Kale - 1 handful


  1. Thinly slice onion and garlic, and cut mushrooms into quarters
  2. Pluck kale leaf from stem and rinse, massaging and bruising the leaves to remove the bitterness
  3. On a medium temperature, fry off onion, garlic and mustard seeds in a touch of olive oil
  4. After a minute, add mushrooms until they get a slight gold edge
  5. If using whole tomatoes, rinse and blend until puree
  6. Add in the tomato puree and vegetable stock until it reduces
  7. Throw in the kale and season to your liking
  8. Rinse and dry the raw cauliflower, then grate or pulse in a food processor until it resembles dry rice
  9. Pouring the hot Stroganoff over the rice will cook it to an extent but if you're sceptical then cauliflower can be flashed in a hot pan for a few minutes
  10. When serving, garnish with fresh herbs like chives and oregano

Serving Suggestion

  1. And a dollop of Cashew Cream and fresh lemon for a creamy touch

About Miles

Miles Co-Founded Green Press in 2013. He's worked all over the world, including multiple Michelin Star winning restaurants in New York. After Green Press sold...

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