Cauliflower rice with mushrooms is one of those skillet recipes that earns its place in your regular weeknight rotation: one pan, 20 minutes, and a savory depth from golden sautéed mushrooms that makes it feel far more substantial than you would expect from a vegetable dish. I cook the mushrooms until they are properly browned, not just softened, and that step alone is what gives this cauliflower rice its rich, almost meaty flavor. I add a splash of vegetable broth and a touch of soy sauce to pull everything together, then finish with fresh spinach that wilts right into the pan.
Why I Love This Mushroom Cauliflower Rice
I have been making cauliflower rice in some form since Pierre and I decided to eat more vegetables in our meals, right after we got married about 15 years ago. Growing up in Brazil, rice was on the table almost every single day. My mom made it from scratch constantly, and it was the kind of food I never questioned.
So when cauliflower rice started showing up everywhere, I was honestly not convinced I would like it. And plain cauliflower rice? I will be honest, I am still not a fan. That is exactly why I created this recipe. It needed to be full of flavor, or I was not going to make it.
What I love most about this version is the layering of flavor. A lot of cauliflower rice recipes taste, honestly, a little flat. The trick I have landed on after making this recipe dozens of times is not rushing the mushrooms. They need to go into a hot pan with enough space to brown rather than steam, and once they pick up that golden color, they bring a savory, earthy base that carries the whole dish. The soy sauce is just a splash, not enough to make it taste Asian-inspired, but enough to add that umami depth that cauliflower rice on its own is missing.
This works beautifully as a main dish with a fried egg on top, or as a side to nearly any protein like slow cooker chicken breast or baked pork chops. When I want something heartier, I serve it alongside my spicy salmon with sweet potato, and that combination has become one of our favorite easy weeknight dinners.
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Cremini Mushrooms: The mushrooms are the reason to make this recipe. I use cremini mushrooms because their flavor is deeper and more savory than white button mushrooms, and they hold their texture better in a hot skillet. I slice them about a quarter inch thick so they brown properly rather than release all their moisture at once and steam. You can also use shiitake, which gives a slightly more intense, almost smoky flavor, or a mix of both. Whatever variety you use, the key is not to crowd the pan. Give them space, and let them sit undisturbed for a minute or two before stirring, so they develop that golden crust.
Pro Tip: If your mushrooms look wet or were stored in a damp bag, pat them dry with a paper towel before they go into the pan. Wet mushrooms steam instead of brown, and that changes everything about the flavor of the finished dish.
Cauliflower Rice: I make my own by cutting a head of cauliflower into florets and pulsing them in a food processor for about 25 to 30 seconds until they look like fluffy grains. Over-processing turns them into a paste, so I stop early and work in two batches if the head is large. Store-bought riced cauliflower works perfectly well here too, both fresh and frozen. If you use frozen, there is no need to thaw it first, just add it straight to the pan and expect an extra minute or two of cooking time to drive off the moisture.
Fresh Spinach: I add it at the very end and let it wilt for about two minutes. It keeps its bright green color that way and adds a freshness that balances the earthier mushroom flavor. Baby spinach works best because the leaves are tender and cook down quickly.
How to Make This Cauliflower Rice with Mushrooms
Prep note: no oven needed. You will need one large skillet, about 12 inches, and a food processor if making your own cauliflower rice.
Step 1: If you are starting from a whole head of cauliflower, I cut it into florets first and then pulse them in the food processor in two batches, about 25 to 30 seconds per batch. You are looking for a light, fluffy texture that resembles grains of rice. I stop early on purpose because the cauliflower will continue to break down as it cooks, and over-processing at this stage leads to a mushy result.
Step 2: I heat the olive oil in a large skillet over medium heat and add the onion and celery. I cook these for about 5 minutes, stirring occasionally, until they are soft and the onion is just beginning to turn translucent. This step builds the savory base for everything that follows, so I give it the full time and do not rush it to get to the mushrooms faster.
Step 3: I add the garlic and stir for 30 seconds until it is fragrant, then push everything to the edges of the pan and add the mushrooms in a single layer in the center. This is where most home cooks go wrong: they stir the mushrooms immediately and trap the moisture. I let them sit for about 2 minutes before stirring, which gives them time to develop a proper golden-brown crust. Once they have some color, I stir and let them cook another 2 minutes until they are fully cooked through and any released moisture has evaporated.
Step 4: I add the cauliflower rice, pour in the vegetable broth, and add the soy sauce. I stir to combine and then let everything cook together for about 5 minutes, stirring occasionally. The cauliflower absorbs the broth as it cooks. I am looking for florets that are just tender with a very slight bite, not soft or mushy. The moment it reaches that texture, I move to the next step.
Step 5: I add the fresh spinach and fold it into the pan. Within about 2 minutes it wilts completely into the rice. I season with salt and black pepper, taste, and adjust. I finish with fresh chopped parsley and serve immediately. Cauliflower rice is best right out of the pan, while it still has that slight bite. It softens as it sits.
Olivia’s Recipe Tips
Taste the soy sauce before you add extra salt. The soy sauce brings enough sodium that in most cases I add very little additional salt, sometimes none at all. I always taste after the soy sauce before reaching for the salt shaker.
Add a fried egg on top to make it a full meal. This is how I often serve it for a quick lunch. The runny yolk acts as a sauce and adds richness that makes the dish feel completely different.
More Cauliflower Rice
Cauliflower Rice with Mushrooms
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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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!