Mushroom Cauliflower "Rice" Skillet Recipe
This Mushroom Cauliflower “Rice” Skillet is a delicious low-carb and vegan/vegetarian main dish for dinner. And, it’s done in only 20 minutes.
Servings 4 people
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!
Serving: 1/4 | Calories: 125kcal | Carbohydrates: 9.8g | Protein: 4.6g | Fat: 7.3g | Saturated Fat: 1g | Sodium: 300mg | Fiber: 4.2g | Sugar: 4.4g