Description
This Low Carb Mushroom & Spinach Cauliflower Rice is a simple yet delicious recipe that offers a nutrient-packed, low-carb meal option suitable for various diets, including keto, vegetarian, and gluten-free.
Ingredients
Scale
- 10 oz frozen riced cauliflower
- 1 tablespoon soy sauce or coconut aminos (for a gluten-free option)
- 2–3 tablespoons olive oil
- 1/2 cup chopped onion
- 2 minced garlic cloves
- 3 cups sliced mushrooms (shiitake, button, or portobello)
- 2 cups spinach
- Additional soy sauce or coconut aminos to taste
Instructions
- Cook the Cauliflower Rice:
- Prepare the frozen riced cauliflower according to package instructions (usually steaming or microwaving). Set aside.
- Sauté the Onions:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
- Cook the Mushrooms:
- Add the sliced mushrooms to the skillet and cook for 5-7 minutes until browned and tender.
- Add Garlic and Cauliflower Rice:
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the cooked cauliflower rice and soy sauce (or coconut aminos). Mix until everything is evenly combined.
- Add Spinach:
- Place the spinach on top and stir it into the mixture. Cook until the spinach wilts, about 2-3 minutes.
- Season and Serve:
- Taste and adjust the seasoning, adding more soy sauce or coconut aminos if needed. Serve hot.
Notes
- Customizations:
- For a protein boost, add a fried egg, grilled chicken, or tofu on top. This turns the dish into a more substantial meal while keeping it low-carb.
- Other vegetables like bell peppers or zucchini can be added for extra color and nutrition. Simply chop and sauté them alongside the mushrooms.
- For a spicier kick, try adding red pepper flakes or a dash of hot sauce.
- Storage Tips:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet to maintain the texture and flavor.
- Substitutions:
- Use coconut aminos instead of soy sauce for a gluten-free and soy-free option. Tamari is another gluten-free alternative if coconut aminos aren’t available.
- Fresh cauliflower can be used instead of frozen. Simply rice it in a food processor until it resembles rice grains. It may require a few extra minutes to cook but offers a fresher taste.