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
Ingredients
- 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
Method
- Thinly slice onion and garlic, and cut mushrooms into quarters
- Pluck kale leaf from stem and rinse, massaging and bruising the leaves to remove the bitterness
- On a medium temperature, fry off onion, garlic and mustard seeds in a touch of olive oil
- After a minute, add mushrooms until they get a slight gold edge
- If using whole tomatoes, rinse and blend until puree
- Add in the tomato puree and vegetable stock until it reduces
- Throw in the kale and season to your liking
- Rinse and dry the raw cauliflower, then grate or pulse in a food processor until it resembles dry rice
- 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
- When serving, garnish with fresh herbs like chives and oregano
Serving Suggestion
- And a dollop of Cashew Cream and fresh lemon for a creamy touch