This Cauliflower Rice Recipe is a quick, savory skillet dinner that’s ready in about 20 minutes. Packed with hearty mushrooms, flavorful aromatics, tender cauliflower “rice,” and spinach, it’s a simple meal that works as a main dish or a satisfying side.
Why You’ll Love This Recipe
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 like this Rice with Mushroom and Asparagus.
This recipe follows the same idea and makes weeknight cooking feel simple and stress-free. With just one pan, a handful of everyday ingredients, and bold, savory flavor, this Mushroom Cauliflower Rice delivers every time.
Ready in ~20 minutes — perfect for busy weeknights.
One-pan cooking means minimal cleanup.
Comforting and savory flavors from mushrooms and garlic.
Easily pairs with baked chicken, air fryer salmon, or baked pork. This recipe blends simple ingredients into a flavorful skillet dish you’ll want to make again and again.
- Lots of mushrooms and fresh spinach are the key to making the best cauliflower rice. I just think this combo works really well and adds more flavor to your dish.
- You’ll also need onions, celery, and garlic.
- And of course, cauliflower, which will turn into a “rice-like texture,” and will be the base for this recipe.
How To Make Cauliflower Rice
Step 1: First up, push the cauliflower in the food processor until it looks like fluffy little grains of rice. Don’t overdo it — a few quick pulses is all you need.
Step 2: Now we’ve got onions and green onions sizzling in olive oil. This is where the kitchen starts smelling really good. Let them soften gently — no rushing here.
Step 3: Saute mushroom and spread it out in the pan and let it sit for a minute or two. It helps evaporate moisture and keeps it from getting soggy. Add cauliflower rice.
Step 4: Finally, we toss in the greens and give everything a good stir. They’ll wilt right into the cauliflower rice and make it feel fresh and cozy at the same time.
Recipe Tips
Make your own cauliflower rice: If you can’t find pre-riced cauliflower, simply grate florets on a box grater or pulse in a food processor. Homemade riced cauliflower keeps the texture just right.
Don’t overcook your cauliflower: Cook just until tender. Overcooking can make it mushy. Stir-fry over medium heat so it gets flavor without steaming.
More Cauliflower Rice
Cauliflower Rice Recipe
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 😉