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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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!