Cauliflower rice with mushrooms is one of those skillet recipes that earns its place in your regular weeknight rotation: one pan, 20 minutes, and a savory depth from golden sautéed mushrooms that makes it feel far more substantial than you would expect from a vegetable dish. I cook the mushrooms until they are properly browned, not just softened, and that step alone is what gives this cauliflower rice its rich, almost meaty flavor. I add a splash of vegetable broth and a touch of soy sauce to pull everything together, then finish with fresh spinach that wilts right into the pan.
Why I Love This Mushroom Cauliflower Rice
I have been making cauliflower rice in some form since Pierre and I decided to eat more vegetables in our meals, right after we got married about 15 years ago. Growing up in Brazil, rice was on the table almost every single day. My mom made it from scratch constantly, and it was the kind of food I never questioned.
So when cauliflower rice started showing up everywhere, I was honestly not convinced I would like it. And plain cauliflower rice? I will be honest, I am still not a fan. That is exactly why I created this recipe. It needed to be full of flavor, or I was not going to make it.
What I love most about this version is the layering of flavor. A lot of cauliflower rice recipes taste, honestly, a little flat. The trick I have landed on after making this recipe dozens of times is not rushing the mushrooms. They need to go into a hot pan with enough space to brown rather than steam, and once they pick up that golden color, they bring a savory, earthy base that carries the whole dish. The soy sauce is just a splash, not enough to make it taste Asian-inspired, but enough to add that umami depth that cauliflower rice on its own is missing.
This works beautifully as a main dish with a fried egg on top, or as a side to nearly any protein like slow cooker chicken breast or baked pork chops. When I want something heartier, I serve it alongside my spicy salmon with sweet potato, and that combination has become one of our favorite easy weeknight dinners.
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Cremini Mushrooms: The mushrooms are the reason to make this recipe. I use cremini mushrooms because their flavor is deeper and more savory than white button mushrooms, and they hold their texture better in a hot skillet. I slice them about a quarter inch thick so they brown properly rather than release all their moisture at once and steam. You can also use shiitake, which gives a slightly more intense, almost smoky flavor, or a mix of both. Whatever variety you use, the key is not to crowd the pan. Give them space, and let them sit undisturbed for a minute or two before stirring, so they develop that golden crust.
Pro Tip: If your mushrooms look wet or were stored in a damp bag, pat them dry with a paper towel before they go into the pan. Wet mushrooms steam instead of brown, and that changes everything about the flavor of the finished dish.
Cauliflower Rice: I make my own by cutting a head of cauliflower into florets and pulsing them in a food processor for about 25 to 30 seconds until they look like fluffy grains. Over-processing turns them into a paste, so I stop early and work in two batches if the head is large. Store-bought riced cauliflower works perfectly well here too, both fresh and frozen. If you use frozen, there is no need to thaw it first, just add it straight to the pan and expect an extra minute or two of cooking time to drive off the moisture.
Fresh Spinach: I add it at the very end and let it wilt for about two minutes. It keeps its bright green color that way and adds a freshness that balances the earthier mushroom flavor. Baby spinach works best because the leaves are tender and cook down quickly.
How to Make This Cauliflower Rice with Mushrooms
Prep note: no oven needed. You will need one large skillet, about 12 inches, and a food processor if making your own cauliflower rice.
Step 1: If you are starting from a whole head of cauliflower, I cut it into florets first and then pulse them in the food processor in two batches, about 25 to 30 seconds per batch. You are looking for a light, fluffy texture that resembles grains of rice. I stop early on purpose because the cauliflower will continue to break down as it cooks, and over-processing at this stage leads to a mushy result.
Step 2: I heat the olive oil in a large skillet over medium heat and add the onion and celery. I cook these for about 5 minutes, stirring occasionally, until they are soft and the onion is just beginning to turn translucent. This step builds the savory base for everything that follows, so I give it the full time and do not rush it to get to the mushrooms faster.
Step 3: I add the garlic and stir for 30 seconds until it is fragrant, then push everything to the edges of the pan and add the mushrooms in a single layer in the center. This is where most home cooks go wrong: they stir the mushrooms immediately and trap the moisture. I let them sit for about 2 minutes before stirring, which gives them time to develop a proper golden-brown crust. Once they have some color, I stir and let them cook another 2 minutes until they are fully cooked through and any released moisture has evaporated.
Step 4: I add the cauliflower rice, pour in the vegetable broth, and add the soy sauce. I stir to combine and then let everything cook together for about 5 minutes, stirring occasionally. The cauliflower absorbs the broth as it cooks. I am looking for florets that are just tender with a very slight bite, not soft or mushy. The moment it reaches that texture, I move to the next step.
Step 5: I add the fresh spinach and fold it into the pan. Within about 2 minutes it wilts completely into the rice. I season with salt and black pepper, taste, and adjust. I finish with fresh chopped parsley and serve immediately. Cauliflower rice is best right out of the pan, while it still has that slight bite. It softens as it sits.
Olivia’s Recipe Tips
Taste the soy sauce before you add extra salt. The soy sauce brings enough sodium that in most cases I add very little additional salt, sometimes none at all. I always taste after the soy sauce before reaching for the salt shaker.
Add a fried egg on top to make it a full meal. This is how I often serve it for a quick lunch. The runny yolk acts as a sauce and adds richness that makes the dish feel completely different.
More Cauliflower Rice
Cauliflower Rice with Mushrooms
Video
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 stick celery sliced
- ½ cup onion chopped
- 1 big garlic clove minced
- 3 cups mushrooms sliced
- 14 oz. cauliflower rice
- 1/3 cup organic vegetable broth
- Soy sauce to taste
- 2 cups spinach
- Salt and black pepper to taste
- 1 tbsp fresh parsley chopped
Instructions
- Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside.
- In a large skillet add olive oil over medium heat. Add onions and celery and cook until tender about 5 minutes.
- Add garlic and cook for 30 seconds.
- Add mushroom and sauté until it’s cooked through. Add the cauliflower rice, the vegetable broth, and soy sauce. Allow the cauliflower rice to absorb the vegetable broth. Cook until it is soft, but not mushy.
- Add spinach and cook for 2 minutes. Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving. Enjoy!
Notes
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently in a skillet or microwave until heated through.
- Freeze: This dish isn’t ideal for freezing, as the texture of cooked mushrooms can change when thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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I am in the process of making this. What size onion? I assume medium since you didn’t specify.
Small = ¼ cup, medium ½ cup, large 1 cup
Medium is great.
Love this recipe! I used frozen chopped kale instead of spinach, and added it before the cauliflower. Worked out great.
That’s awesome. Happy you liked this recipe!
Made this tonight! It was amazing! Just cut everything up, threw it in the pan added the seasonings and broth and *chefs kiss* delicious .. also if you don’t have a food processor it’s simple to chop up the heads of the cauliflower to be pretty small then Use your hands to break it down even more!
That’s fantastic! 😊 I’m thrilled you enjoyed it, and great tip for those without a food processor. Happy cooking! 🍲👩🍳
Such yummy recipes
Thank you 😉