Yield: 4 servings
- 1 onion, chopped
- 1 box white button mushrooms, chopped into small pieces
- 1 head of fresh checked cauliflower florets
- Salt, pepper and garlic salt, to taste
Directions:Sauté onion over a low flame until golden brown. Remove onion from frying pan and place in a large bowl. Add mushrooms to frying pan, cover, and cook for a few minutes, until some liquid is released. Uncover and sauté until all the water cooks out. Combine mushrooms with onions and set aside.
In a food processor fitted with the S blade, "rice" the cauliflower: Add small amounts of cauliflower at a time and pulse just until the pieces resemble farfel size chunks. Heat more oil in the frying pan. Add riced cauliflower in batches. Cook each batch, covered, for 4-5 minutes, then uncover and cook until lightly browned, stirring every few minutes.
After all the batches are done, combine "farfel” with onions and mushrooms. Season with salt, pepper and garlic salt.