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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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 made this for my family tonight. I did find the flavor a little bland so I added a little garlic salt and some vegan cheese. Even my teenager liked it!
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 😉