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Air Fryer Roasted Asparagus, Curry Roasted King Trumpet Mushroom, Spicy Mexican Cauliflower Rice

Clean Eating Made Quick and Easy!

Air Fryer Roasted Asparagus

Curry roasted King Trumpet Mushroom

Spicy Mexican Cauliflower Rice


Air Fryer Roasted Asparagus


  • 1 bunch of fresh asparagus, trimmed

  • avocado oil cooking spray

  • ½ teaspoon garlic powder

  • ½ teaspoon Himalayan pink salt

  • ¼ teaspoon red pepper flakes

  • ¼ cup Nutritional Yeast (optional)


  • Step 1

  • Preheat the air fryer to 375 degrees F (190 degrees C).

  • Step 2

  • Place asparagus spears in the prepared basket and mist with avocado oil. Sprinkle with garlic powder, salt, pepper, and pepper flakes. Top with Nutritional Yeast

  • Step 3

  • Air-fry until asparagus spears start to char, 7 to 10 minutes.

King Trumpet Oyster Mushroom


  • 2 to 3 King Trumpet Oyster Mushroom, into pieces

  • avocado oil cooking spray

  • 1/2 teaspoon onion and garlic powder

  • Salt and ground black pepper to taste

  • 1/2 curry powder


  • Wash mushrooms under running water. Scrub off dirt on the stems and under the caps. Let them drain in a colander and pat dry with a paper towel before using.

  • Cut mushrooms into pieces.

  • Add mushrooms to a mixing bowl, and add oil, black pepper, salt, onion, garlic powder, and curry powder Toss to combine and coat.

  • Put seasoned mushrooms into an air fryer basket. Set the temperature to 375°Fahreheit and put the timer on for 8 to 10 minutes. Midway through air frying, gently toss the mushrooms.

Spicy Mexican Cauliflower Rice


  • 4 cups cauliflower florets

  • 2 tbsp. olive oil

  • 1 onion, chopped

  • 3-4 cloves of garlic, minced

  • 4 medium tomatoes, chopped

  • 1 fresh chili pepper, deseeded and chopped

  • ½ tsp chili flakes

  • ½ tsp ground cumin

  • 1 tsp dried oregano

  • ½ tsp garlic powder (optional)

  • 1 cup chicken stock or water

  • ¼ cup fresh cilantro, chopped

  • 1 tsp fresh lime juice

  • salt and black pepper to taste


  1. Place the cauliflower florets in a food processor and pulse a few times until it is rice-like consistency.

  2. Heat the olive oil in large skillet over medium heat. Add the onion, minced garlic and chili and sauté for 5 minutes until onion is softened. Add the cauliflower rice and sauté for another 5 minutes. Stir in tomatoes, stock, oregano, cumin, and chili flakes and bring to a gentle simmer.

  3. Continue to cook for about 20 minutes or until cauliflower is soft. Add the garlic powder and season with salt and black pepper to taste. Sprinkle with fresh cilantro and lime juice before serving.


Your Clean Eating Nutritionist

Antoinette Ouattara, MPH, MS,

Clean Eating Nutritionist

Clinical Nutritionist

Clean Eating Detox Coach

Holistic Health and Wellness Coach

Weight Loss Coach

Public Health Professional


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