Description
A flavorful and healthy Low Carb Mushroom & Spinach Cauliflower Rice recipe that combines tender mushrooms, fresh spinach, and savory cauliflower rice sautéed with garlic and onions. This dish is quick to prepare, perfect for a nutritious low-carb meal, and easily adaptable for dietary preferences.
Ingredients
Scale
Vegetables
- 10 oz frozen riced cauliflower
- 1/2 cup chopped onion
- 3 cups sliced mushrooms
- 2 cups fresh spinach
- 2 minced garlic cloves
Seasonings & Oils
- 1 tablespoon soy sauce or coconut aminos
- Additional soy sauce to taste
- 2-3 tablespoons olive oil
Instructions
- Cook the Cauliflower Rice: Prepare the frozen riced cauliflower according to the package instructions, either by microwaving or steaming until tender but not mushy.
- Sauté the Onions: Heat 2-3 tablespoons of olive oil in a skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until they become soft and translucent, around 4-5 minutes.
- Add Mushrooms: Stir in the sliced mushrooms and continue cooking the mixture until the mushrooms are tender and browned, about 6-8 minutes. This enhances their flavor and texture.
- Incorporate Garlic and Cauliflower Rice: Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Mix in the cooked cauliflower rice and 1 tablespoon soy sauce or coconut aminos. Stir thoroughly to combine all ingredients evenly.
- Add Spinach: Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Adjust seasoning by adding additional soy sauce to taste before serving.
Notes
- You can substitute soy sauce with coconut aminos for a gluten-free or Paleo version.
- Use fresh cauliflower rice if available for a fresher flavor and texture.
- To add protein, consider mixing in cooked chicken, tofu, or shrimp.
- This dish reheats well and makes great leftovers for meal prep.
- Adjust olive oil quantity depending on dietary fat preferences.
