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.
MY OTHER RECIPESAt 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.
Watch How to Make this Mushroom Cauliflower Rice Skillet Recipe:
Mushroom Cauliflower "Rice" Skillet Recipe
This Mushroom Cauliflower “Rice” Skillet is a delicious low-carb and vegan/vegetarian main dish for dinner. And, it’s done in only 20 minutes.
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
Directions:
- 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!
If you love cauliflower recipes, bet you will love making Garlic Parmesan Roasted Cauliflower, this Sun-dried Tomato Pesto Cauliflower salad, this One-pot Cauliflower Curry recipe, this Spicy Roasted Cauliflower Recipe or this Spicy chicken with mashed cauliflower.
Here is a full list of cauliflower recipes that are great for eating healthier with less carbs. All these recipes are also great as leftovers.
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Nutrition Information
Yield: 4, Serving Size: 1/4
- Amount Per Serving:
- Calories: 125
- Total Fat: 7.3g
- Saturated Fat: 1g
- Sodium: 300mg
- Carbohydrates: 9.8g
- Fiber: 4.2g
- Sugar: 4.4g
- Protein: 4.6g
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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 😉