This Mushroom Cauliflower Rice Skillet is a delicious low-carb, paleo, whole30 and vegan/vegetarian main dish for dinner. Even better, it’s the perfect weeknight meal as 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 Rice with Mushroom and Asparagus, Asparagus Sweet Potato Chicken Skillet and Ground Beef Zucchini Sweet Potato 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 like this Easy Zucchini Cauliflower Rice.
This Cauliflower Rice recipe includes ingredients that you 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.
How to Cook Cauliflower Rice Skillet
- Prepare your cauliflower rice and vegetables. Set aside.
- In a large skillet add olive oil over medium heat. Add onions and celery and cook until tender about 5 minutes. Then add in the garlic for 30 more seconds.
- Add mushroom and sauté until it’s cooked through. You can buy the mushrooms pre-sliced or slice your own. Baby bellas are a great mushroom to use.
- Add the raw 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!
You can serve this Cauliflower Rice 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.
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use coconut aminos instead of soy sauce
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.
How Do You Make Cauliflower Rice Not Soggy?
To keep the rice substitute from being soggy, simply cook it less. The longer the cauliflower is cooked on the skillet, the softer it becomes. If you’re worried about the cauliflower being too soggy, you can always cook it up in advance, set it aside, and then add it to the recipe at the end.
Also, don’t cover the pan when you’re cooking the rice to avoid steam it. When you steam the cauliflower, it makes the cauliflower mushy and it can even watery. Stir frying over medium-high heat is best.
Is It Cheaper to Make Your Own Cauliflower Rice?
It is! While it’s super convenient to purchase pre-made frozen cauliflower, ricing it yourself at home isn’t too difficult and costs a fraction of store-bought.
All you have to do is wash and thoroughly dry your head of cauliflower, chop the cauliflower into florets and then add them to the food processor and pulse it until it’s of rice consistency. You might need to do this in batches, depending the size of your food processor.
If you don’t have a food processor, not to worry, you can grate the cauliflower head through a cheese grater (as know as a box grater) or use a knife and finely cut up the cauliflower. It should be the size of traditional rice grains.
When your cauliflower is totally chopped, you can press any excess moisture from the rice by placing the cauliflower rice on a large paper towel or cheese cloth and squeeze any water or excess moisture from it. It’s an extra step, but if you have time please do it.
How Does Cauliflower Rice Taste?
Cauliflower rice doesn’t have a strong taste to it. It is comparable to cabbage but cauliflower will take on the taste of whatever you season it with. That’s why it’s so great to cook with cauliflower. You can add lots of fresh herbs and spices to add more flavour to your dish and it can also be a base for stir fries and any other dish you would make with traditional rice.
Meal Prep Tips
- Make sure to store all your portions into an airtight container. I use glass containers has they don’t hold onto any smells and are easier to clean.
- Be sure to keep the meals refrigerated until you’re ready to eat.
- This meal prep will last for up to 4 days when properly stored.
- I do not recommend you try and freeze this recipe. The texture of the mushrooms especially will not be ideal when thawed. However, since this skillet recipe only takes 20 minutes to make, you can easily and quickly whip this up whenever you’d like!
More Cauliflower Rice Recipes 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.
- Spicy Chicken with Cauliflower Rice: Another one pan meal that you can make in less than 30 minutes.
- Shrimp Fried Rice with Broccoli: Love this easy recipe and you can replace broccoli for any veggie you have on hand.
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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. cauliflower rice (see instructions below on how to make the cauliflower rice)
- 1/3 cup organic vegetable broth
- Soy sauce to taste For Whole30 or gluten free diets, use Coconut Aminos. 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!
Tips
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Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Nancy says
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
Olivia says
Medium is great.