Cauliflower Rice Stroganoff

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 pound mushrooms, sliced
• 1 teaspoon dried thyme
• 3 cloves garlic, minced
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup vegetable broth
• 1/2 cup dry white wine
• 1/2 cup sour cream
• 2 cups riced cauliflower
• 1/4 cup chopped fresh parsley, for garnish

Directions

1. Heat the oil in a large skillet over medium heat. Add the onions and mushrooms and cook until the vegetables are tender, about 5 minutes.
2. Add the thyme, garlic, salt, and pepper and cook for 1 minute.
3. Add the broth and wine and bring to a simmer. Simmer for 5 minutes.
4. Stir in the sour cream and cauliflower rice and cook for 5 minutes until the cauliflower is tender.
5. Garnish with parsley and serve.

Interesting Facts

• The original recipe for stroganoff was created in the 19th century for a Russian Count named Pavel Stroganoff.
• Cauliflower is an excellent source of vitamins C and K, as well as dietary fiber.
• Mushrooms are a great source of B vitamins, as well as selenium and potassium.