Cauliflower Rice with Mushrooms
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.
Servings: 4 people
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!
Video
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
Serving: 1/4 | Calories: 125kcal | Carbohydrates: 9.8g | Protein: 4.6g | Fat: 7.3g | Sodium: 300mg | Fiber: 4.2g | Sugar: 4.4g