This Mushroom Cauliflower Rice Skillet is a delicious low-carb, paleo, whole30 and vegan/vegetarian main dish for dinner. And, it’s done in only 20 minutes.


I love adding some asparagus, sweet potato, broccoli, green beans, and, of course, cauliflower. This one is great because it’s so versatile and goes well with everything. Cauliflower rice is my thing at the moment.

This Mushroom Cauliflower Rice Skillet is made with all these simple ingredients that the whole family will enjoy and more importantly these are all great veggies for your body.

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.


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. (400g) cauliflower rice (see instructions below on how to make the cauliflower rice)
  • 1/3 cup organic vegetable broth
  • Soy sauce to taste (If you are on Whole30 or following gluten-free/paleo diet you should use Coconut Aminos or Teriyaki it’s a  soy sauce alternative.)
  • 2 cups spinach
  • Salt and black pepper to taste
  • 1 tbsp fresh parsley, chopped
Directions:
  1. Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside.
  2. In a large skillet add olive oil over medium heat.
  3. Add onions and celery and cook until tender about 5 minutes.
  4. Add garlic and cook for 30 seconds.
  5. Add mushroom and sauté until it’s cooked through.
  6. 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.
  7. Add spinach and cook for 2 minutes. Season with salt and pepper to taste.
  8. Garnish with chopped fresh parsley before serving. Enjoy!