A number of ingredients are required to prepare cauliflower and mushroom bowls. Among them: two large or four medium mushrooms, one small head of cauliflower weighing 450 g, olive oil, fresh garlic, finely chopped, salt, a sprig of curry leaves, ground cumin seeds, a pinch of fenugreek seeds, one large onion, finely chopped, hot Kashmiri chili powder, ground cumin, garlic powder, turmeric powder, 200 g of Roma mini tomatoes, 40 g of spinach, and a handful of arugula leaves for serving.
The cooking process begins by preheating the oven to 200°C. The mushrooms should be thoroughly cleaned and stems removed, then placed on a baking sheet. The mushrooms must be drizzled with olive oil and rubbed with some crushed garlic. After this, the mushrooms are put in the oven for 15–20 minutes, depending on their size.
While the mushrooms are baking, the cauliflower is washed and cut into florets. These florets are placed in a food processor and pulsed until they resemble rice. It is important not to puree the cauliflower, but to maintain a coarse, rice-like consistency. The cooked cauliflower is set aside.
In a large skillet, olive oil is heated. Then, cumin seeds, fenugreek seeds, and curry leaves are added. As soon as the curry leaves begin to sizzle, the onion is added and fried until golden brown. Next, the garlic is added and sautéed for only a few seconds.
After this, the hot Kashmiri chili powder, ground cumin, garlic powder, and turmeric powder are stirred in. They are mixed and the tomatoes are immediately added. Continue cooking over medium heat until the tomatoes burst and release their juice; this stage takes at least 15 minutes. When the tomatoes are ready, the rice cauliflower is added to the pan, mixed, and then the spinach is incorporated. Turn off the heat, and the residual heat should soften the spinach sufficiently.
How to serve
Arrange arugula leaves on a plate, top with the baked mushrooms. Then generously sprinkle the mushrooms and the surrounding area with the seasoned cauliflower rice.