Mushroom Cauliflower Rice Skillet Recipe
This Mushroom Cauliflower Rice Skillet is a delicious low-carb, paleo, whole30 and vegan/vegetarian main dish for dinner. And, it’s done in only 20 minutes.
If you read Primavera Kitchen often, you know that I’m all about one-pan/skillet recipes. I have lots of these types of recipes on my blog and the most popular recipes are Ground Turkey Sweet Potato Skillet, Asparagus Sweet Potato Chicken Skillet, Ground Beef Zucchini Sweet Potato Skillet, and Shrimp Vegetable Skillet. Why do I love skillet recipes? Well, the answer is so simple: it’s easy and quick to make and clean up is a breeze. For a busy mom like me, these three points are very important when I’m cooking.
I also like the fact that you can always sneak some vegetable in these skillet recipes. Don’t you agree? I love adding some asparagus, sweet potato, broccoli, green beans, and, of course, cauliflower. This one is great because it’s so versatile and goes well with everything. Cauliflower rice is my thing at the moment.
At my local grocery store, I now can find cauliflower rice that’s ready to cook. It’s so convenient and cuts my time in half when I’m cooking with cauliflower. However, I know that it’s not very easy to find cauliflower rice everywhere. So, on the instructions below I explained how to make your own cauliflower rice. And if you love cauliflower like me, I have lots of cauliflower recipes here.
This Mushroom Cauliflower Rice Skillet recipe includes ingredients that you probably already have on hands such as:
- Lots of mushroom and fresh spinach. I just think this combo works really well and adds more nutrition to your dish.
- You’ll also need onions, celery, and garlic.
- And of course cauliflower, which will turn into “rice” and it will be the base for this recipe.
This Mushroom Cauliflower Rice Skillet is made with all these simple ingredients that the whole family will enjoy and more importantly these are all great veggies for your body.
You can serve this Mushroom Cauliflower Rice Skillet recipe with:
I have to say that this Mushroom Cauliflower Rice Skillet recipe is delicious on its own. So if you are vegetarian or vegan, this is the perfect dinner recipe for you. But, if you don’t follow a vegetarian or vegan diet/lifestyle, you can pair this dish with some delicious salmon, chicken, or even boiled eggs. Below I listed my favourite seafood and chicken to go with this recipe:
- Garlic Butter Salmon in Foil: You only need 20-25 minutes to make this delicious salmon recipe. It’s an ultra-easy dinner to make during your busy weeknights.
- Garlic Butter Rainbow Trout in Foil: This recipe is ultra-easy to make and it only requires only 4 ingredients.
- Roasted Lemon Chicken Legs: This is full of flavors of the garlic, lemon, and herbs and it is perfect for a quick and delicious meal.
- Rosemary Lemon Roasted Chicken Breasts: Fresh rosemary, lemon juice, and garlic are three simple, yet flavorful ingredients that create this beautiful chicken recipe.
I also can’t forget to mention this recipe is paleo, Whole30, low-carb! Mm… It’s so good! Hope you enjoy this Mushroom Cauliflower Rice Skillet and give it a try.
Should I use coconut aminos instead of soy sauce to make this mushroom cauliflower rice skillet recipe?
If you are on Whole30 or if you follow gluten-free and paleo diets you should use coconut amino to 
make this recipe since soy sauce contains gluten and it’s not allowed on Whole30. I highly recommend this one from Coconut Secret because it’s gluten-free, organic and has 70% less sodium than soy sauce. It’s also vegan and Non-GMO. They’re affordable, delicious and last a lot. You can get yours on Amazon easily here or at any natural/organic store.
3 More Healthy Cauliflower Rice to Try:
- Italian Sausage Cauliflower Rice Skillet: It is an easy Whole30, low-carb and one-pan dinner that it’s flavoured with homemade pesto and it’s ready in less than 20 minutes. You can replace sauce for sweet potato to make it vegan.
- Garlic Parmesan Cauliflower Rice: Super easy and versatile side dish that goes with absolutely almost everything. It’s roasted for about 20 minutes and it’s super flavourful with lots of olive oil, garlic and herbs.
- Easy Cauliflower Fried Rice: One of my favourite low-carb fried rice versions. It’s ready in no time and it’s loaded with veggies.
Watch Below How to Make this Mushroom Cauliflower Rice Skillet Recipe.
Mushroom Cauliflower "Rice" Skillet Recipe
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. 400g cauliflower rice (see instructions below on how to make the cauliflower rice)
- 1/3 cup organic vegetable broth
- Soy sauce to taste — If you are on Whole30 or following gluten-free/paleo diet you should use Coconut Aminos or Teriyaki it's a soy sauce alternative.
- 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!
Recipe Notes
Nutrition Information
Amount per serving (1/4) — Calories: 125, Fat: 7.3g, Saturated Fat: 1g, Sodium: 300mg, Carbohydrates: 9.8g, Fiber: 4.2g, Sugar: 4.4g, Protein: 4.6gIf you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
And if you like this Mushroom Cauliflower Rice Skillet recipe, please share with your friends and family. Do you want to taste more? Subscribe to my newsletter and follow Primavera Kitchen on Twitter, Pinterest, Google+, Instagram, and Facebook for all delicious recipes updates. As always, I really appreciate you stopping by.
This looks like such a delicious and warming meal! I’ve just recently tried out cauliflower rice, and I’m such a big fan. I’ll have to give your take on it a try for sure! Love the idea of adding in a hard boiled egg too; as a vegetarian, I’m always looking for more ways to incorporate protein into my diet, and that sounds like a really easy and delicious way!
Thanks a lot, Shannon. Happy you like it. I love this recipe with some hard boiled eggs. You will love too 😉
Decided to try this recipe for dinner since I love riced cauliflower. It’s super easy make! My only negative comment is that it doesn’t have much flavor. Any way to give it more flavor?
You can add 2 tbsp of soy sauce or even 1/4 cup of tomato sauce.
I loved this recipe! I forgot to add the spinach because it looked so good and I was hungry. After I ate it I remembered the spinach! Will definitely add it the next time! Great low carb dish!
Awesome. Happy you like this recipe! We also love it 😉
I made this dish tonight for my husband and I as our first non meat Lenten dinner and we both loved it! Even though we’re not vegetarians we do mainly stick to a turkey and chicken diet we decided we’re working this dish into our regular every day meals. I look forward trying more of your recipes
Awesome, Happy yo know you both enjoy this dish! Thanks for stopping by!
Hello, do you think this would work with frozen cauliflower rice ?
Yes, it would work 😉
Can you use the frozen riced cauliflower?
Yes you can 😉
I’m excited to try this! I like making a more filling side dish so I can eat it in a lunch later.
Awesome! Enjoy 😉
This was my first-ever attempt at making cauliflower rice, and I’m now sold & going to start keeping cauliflower as a staple!
Maybe it was because I used a pretty BIG head of cauliflower (I didn’t exactly measure), but I agree w/ the other reviewer, it needs a little something for extra flavor.
Followed the previously written advice, added some soy sauce. I also added a little oyster sauce & a pinch of five-spice powder – gave it a little Asian flare. It turned out very well!
Awesome! Happy it turned out delicious 😉
Thank you for the recipe! I am currently eating left overs. I added shrimp and Brussels sprouts with a tad bit of soy sauce liked you suggested. So so delicious! 🙂
Awesome! Happy to hear that 😉
Loved this easy dish. I added some soy sauce to give it a little more flavor. Really good the next day.
Awesome!
Hello. I was wondering if this can be freezer safe?
Not sure but it stays good in the fridge for about 4 days.
This was an great side to meatloaf. The kids even enjoyed it!
Amazing! Happy your kids enjoy it 😉
So deliciòUs. Thought this sounded just the thing for my carb / starch hating husband. It was so good , like veggie fried rice & we both loved it. I used chicken stock as it was what I had & also added a shake of dried chilli flakes, a bit more soy sauce & a shake of oyster sauce. We didn’t need anything else as it was so tasty. Will definitely make this often, as a meal & also as a side dish. Will pass the recipe on to my family. Thanks heaps.
I’m so thrilled to hear you and your husband enjoyed this recipe!Thanks a lot for sharing this recipe with your family. I really appreciate that 😉
This is a great recipe for mushroom lovers!
Totally 😉
I added extra garlic, thyme and tarragon. I used brags liquid aminos instead of soy sauce. Great recipe! Thanks!
Awesome. I also like to use brags liquid aminos or coconut aminos instead of soy sauce! happy to hear you enjoy this recipe 😉
Excellent. I’ve been looking for easy, vegetable based meals as I’m trying to make the switch to three or four vegie meals per week other than just salads….of which has been my go to. I added ginger and a tiny bit of Chinese pepper. Just the right touch to spice it up.
Easy to Make.
Highly Recommend.
Will become one of my Go To’s.
So happy to hear that!!
It was easy , fast and delicious
Awesome!
We have been vegetarian for close to a decade but have recently started low carb/vegan dinners. Harder said than done when we are also trying to eliminate soy. I did sneak in some soy sauce and other than that it fits our new dinner diet. It was delicious!!! 6 year old daughter lovvvesss mushrooms and she gobbled it up!
That’s awesome, Jessica. You can use coconut aminos if you are trying to avoid soy sauce.
When you say a stalk of celery are you referring to one stick or the whole bunch?
I am referring to one. I just adjusted it on the recipe to avoid further confusion! Thanks for pointing it out.
I use cauliflower “rice” a lot – this recipe is great, thanks. Used Ketjap Manis rather than regular soy sauce and it was very tasty. My husband & I both agreed it’s a keeper.
Amazing. Happy to hear that 😉
Wow, this came out so so good!!! Thank you!
So awesome! Thanks for your comment 😉
Made it for dinner tonight. Added red chili powder to it. LOVE!!! So delicious! Thank you!
That’s great. Red chili powder works very well in this recipe 😉
The recipe was very easy to flower. and it was great my family loved it. thank you.
I’m so thrilled to hear your whole family enjoyed this recipe!
Adding soy sauce made the whole dish turn gray. The flavor was so so. Very unappetizing to look at.
It will depend on the amount of soy sauce you add. Also add lots of spinach to bring some colour and more nutrients to your dish.
“…if you follow gluten-free and paleo diets you should use coconut amino to make this recipe since soy sauce contains gluten…” Read the labels. There are some soy sauces that do not contain gluten.
This recipe looks insanely good — I can’t wait to try it!!!
I used 2T coconut aminos and added in a few drops of siracha sauce. Mmmmm….delicious! Will be making this again!
Wow siracha sauce sounds delicious in it 😉
This recipe will be one I will make often, it was delicious, I didn’t have spinach I used rainbow kale and it was just as good. I added some fresh herbs,thyme and oregano which enhanced the flavor even more. Sorry I didn’t take a picture, I simply couldn’t wait to eat this dish!
hahahah that’s okay. Happy you enjoyed this recipe 😉
Made it tonight. Added asparagus and used chicken broth. At first it seemed like it needed “something” added, but didn’t know what. But as the flavors blended, it really was good. Served with Turkey breast. Looking forward to leftovers. Definitely will make this again. Thanks for posting.
Mm… I also love eating this recipe with turkey breast. Happy you liked it 😉
I made this recipe, adding in 2 tablespoons of white miso when I sauteed the onions and celery. This added a bit more depth to an already delicious recipe! Thank you so much, we will be making this again and again!
I love that you added miso. Next time I will try it with miso for sure.
Muito gostoso
Que bom que gostou!
Hi! I just made this. I water sauteed the vegetables so I could leave out the oil. and I used my coconut aminos for the first time. I had frozen riced cauliflower so I used a bag of that . It came out delicious! Thank you for the recipe!
So happy to hear that. Thanks for stopping by 😉
This was delish. I had no celery so added seed and leaves, don’t use soy sauce, but added pink salt and white pepper, no fresh cauliflower, but had frozen riced, just opened the bag and tossed in. Fresh spinach from the garden was perfect. To top it off I added 1/4 cup parsley pesto that I made, nut free. This was unbelievable. Since I am a RNY patient this fits into my new lifestyle too. I even shared this link with my group. Thank you so much for this recipe, my hubby
I love that you added pesto in there. Sounds delicious 😉
Wow, I had to sneak a taste while my husband is grill some steaks. This is really good! I used frozen cauli rice & it works very well. thanks for a great low carb recipe!
Wow thank you 😉
I made this recipe and share with my Mom and Dad. We both loved it! This has all the flavors we love and is healthy! Thank you for sharing!
Oh so glad to hear that 😉
How do you make it with the frozen cauliflower
rice? Defrost or add to pan frozen? thanks!!
just add to the pan frozen.
Great recipe. I made this for my son’s birthday dinner and he loved it. It is also very versatile and customizable. Today I plan to prepare it up to the point of adding the broth and spinach … put in a casserole dish, top with sautéed pork tenderloin and bake in the oven as a casserole. I am expecting it to be delicious.
I’m so glad your son enjoyed it! Please, let me know how the casserole dish turned out. Thanks so much for taking the time to share this review. 🙂
I made caramalized onions and the sautéed mushrooms with a pinch of crushed red pepper and some thyme.delicious
Mm… love that you added caramelized onions in there. So good!
This was delish! Added soy sauce, a few dashes of hot sauce and some thyme to build a bit more flavor. I threw in a handful of green onions at the end for some added crunch.
Sounds absolutely delicious 😉
This was so good and filling with zero guilt! I added a few splashes of soy and followed the original recipe. This will definitely be a regular!!❤️
Yes this recipe is zero guilt! Happy you liked it 😉
I added a vegan sausage and corn. I also added a few condiments (otegano, nutritional yeast). It was easy, quick, and delicious!
Mm… Sounds good!
I loved this!! I skipped the celery because I didn’t have any and used frozen cauliflower rice and a little extra soy sauce. I added cooked shrimp at the end just long enough to warm it up. Super yummy dinner and warmed up well for lunch.
Yes the leftover warms up well for lunch. Happy you liked this recipe 😉
Muito interessante quero fazer
This was SO delicious! I used your recipe as a base–cuz I never would have thought to add mushrooms and spinach to cauliflower rice–and made a few additions: broccoli florets, asparagus, cabbage and ground ginger. I used a GENEROUS portion of coconut aminos along with my salt and pepper and it was PERFECT for my meal prepping for the upcoming week! I’ll be eating it with several meats over the week: beef barbacoa, a keto fish recipe, and some lemon pepper chicken. It’ll be the perfect accompaniment to each of those! Thank you so much for sharing this delish recipe!
I’m so glad you loved it! Thanks so much for taking the time to share this review. 🙂
Cauliflower “rice” is a genius idea!!! Since cauliflower and mushrooms are two of my favorite foods I’ll rush to make this dish tonight! Thanks
Awesome! Happy to hear that 😉
gotta admit i was skeptical that it was going to be kind of bland. I was sooo wrong!!! I didnt use olive oil i just use broth to cook the onions and celery and used frozen cauliflower. I also thru in some frozen peas just to have more veggies 😉 I also used lemon pepper and garlic salt. SOOOOO GOOD!!!!!!!
Awesome 😉