If you’re looking for a fresh, flavorful, and healthy way to enjoy a veggie-packed meal, this Low Carb Mushroom & Spinach Cauliflower Rice Recipe is a total game changer. It combines the earthy flavors of mushrooms and the vibrant green pop of spinach with the light, satisfying texture of cauliflower rice, making it perfect for anyone who wants a low carb option that doesn’t skimp on taste. Whether you’re trying to eat cleaner or just crave something nourishing and delicious, this recipe delivers all that goodness with ease.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity. Each ingredient is carefully chosen to create a balance of textures and flavors that make every bite delightful. From the tender mushrooms to the fragrant garlic and fresh spinach, these staples come together to make a dish that feels both comforting and fresh.
- 10 oz frozen riced cauliflower: The low-carb base of the dish that soaks up all the savory flavors perfectly.
- 1 tablespoon soy sauce or coconut aminos: Adds a salty, umami depth to enhance the veggies.
- 2-3 tablespoons olive oil: Provides a luscious richness and helps soften the veggies during cooking.
- 1/2 cup chopped onion: Brings sweetness and complexity when cooked down.
- 2 minced garlic cloves: Infuse that irresistible aromatic punch that ties everything together.
- 3 cups sliced mushrooms: Earthy, meaty bites that add substance and flavor.
- 2 cups spinach: Fresh greens that add vibrant color and a delicate, slightly bitter contrast.
- Additional soy sauce to taste: To finish and adjust seasoning perfectly.
How to Make Low Carb Mushroom & Spinach Cauliflower Rice Recipe
Step 1: Prepare the Cauliflower Rice
Start by cooking the frozen riced cauliflower according to the package instructions. This step ensures your “rice” has the right texture—fluffy yet tender—ready to absorb all the flavors that come next.
Step 2: Sauté Onions for Sweetness
Heat olive oil in a skillet over medium heat. Add the chopped onions and cook them until they turn soft and translucent. This slow cooking brings out their natural sweetness, which forms the flavor base of the dish.
Step 3: Add Mushrooms and Cook Until Tender
Next, stir in the sliced mushrooms. Cook them until they are nicely browned and tender, releasing their moisture and deepening the dish’s earthy tones. This makes the mushrooms absolutely irresistible.
Step 4: Add Garlic and Combine Ingredients
Throw in the minced garlic and sauté briefly until fragrant—just enough to bring out its vibrant aroma without burning it. Then mix in the cooked cauliflower rice along with the soy sauce to meld all the flavors beautifully.
Step 5: Stir in the Spinach and Wilt
Finally, add the fresh spinach and cook just until it wilts. This adds a fresh burst of color and a slight bite, balancing the richness of the mushrooms and the savoriness of the soy sauce perfectly.
How to Serve Low Carb Mushroom & Spinach Cauliflower Rice Recipe
Garnishes
To elevate your dish visually and flavor-wise, consider garnishing with a sprinkle of toasted sesame seeds or finely chopped fresh herbs like parsley or cilantro. A drizzle of extra virgin olive oil or a squeeze of fresh lemon juice can brighten the flavors even more.
Side Dishes
This recipe pairs exceptionally well with grilled chicken, baked fish, or even a perfectly seared steak. For a vegetarian option, serve it alongside roasted tofu or a hearty bean salad to keep the meal balanced and satisfying.
Creative Ways to Present
For a fun twist, try stuffing bell peppers or portobello mushroom caps with the warm cauliflower rice mixture. Alternatively, use it as a bed for poached eggs or dollops of creamy avocado to add richness and texture.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Low Carb Mushroom & Spinach Cauliflower Rice Recipe store wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making it a perfect next-day meal.
Freezing
Although freezing is possible, keep in mind that spinach’s texture might soften a bit upon thawing. If you decide to freeze, portion the dish into single servings and thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat leftovers in a skillet over medium heat, stirring occasionally until warmed through. This method helps restore some of the original texture and prevents the cauliflower rice from becoming soggy.
FAQs
Can I use fresh cauliflower instead of frozen riced cauliflower?
Absolutely! You can pulse fresh cauliflower florets in a food processor to make your own rice. Just be sure to sauté it slightly longer to soften it before combining with other ingredients.
Is this recipe vegan-friendly?
Yes, this Low Carb Mushroom & Spinach Cauliflower Rice Recipe is naturally vegan as long as you use coconut aminos instead of soy sauce to keep it soy-free as well.
Can I add other vegetables?
Definitely! Feel free to toss in bell peppers, zucchini, or even some diced tomatoes to customize the dish to your liking while keeping it low carb.
How spicy is this recipe?
This recipe isn’t spicy by default, making it family-friendly. However, you can always add a pinch of red pepper flakes or a dash of hot sauce if you want to kick up the heat.
What can I substitute for soy sauce if I’m avoiding gluten?
Coconut aminos is a great gluten-free alternative to soy sauce and works perfectly in this recipe without compromising flavor.
Final Thoughts
This Low Carb Mushroom & Spinach Cauliflower Rice Recipe truly delivers on all fronts: it’s nutritious, packed with flavor, and super easy to make. Whether you’re cooking for a quick weeknight dinner or meal prepping for the week, this dish will quickly become a trusted favorite in your kitchen. Give it a try and watch how simple ingredients can come together to create something truly special and satisfying!
Print
Low Carb Mushroom & Spinach Cauliflower Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4.4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb, Vegetarian
Description
This Low Carb Mushroom & Spinach Cauliflower Rice is a quick, healthy, and flavorful dish perfect for those looking to enjoy a nutritious meal with minimal carbs. Featuring riced cauliflower sautéed with mushrooms, spinach, and garlic, it makes a delicious side or light main course packed with vegetables and savory umami notes from soy sauce.
Ingredients
Main Ingredients
- 10 oz frozen riced cauliflower
- 1 tablespoon soy sauce or coconut aminos
- 2–3 tablespoons olive oil
- 1/2 cup chopped onion
- 2 minced garlic cloves
- 3 cups sliced mushrooms
- 2 cups spinach
- Additional soy sauce to taste
Instructions
- Prepare Cauliflower Rice: Prepare the riced cauliflower according to the package instructions, usually microwaving or briefly steaming until tender.
- Sauté Onions: Heat olive oil in a skillet over medium heat. Add the chopped onions and cook until they become soft and translucent, about 3-4 minutes.
- Cook Mushrooms: Stir in the sliced mushrooms and continue cooking until they are tender and browned, which should take around 5-7 minutes.
- Add Garlic and Cauliflower Rice: Add the minced garlic to the skillet and cook just until fragrant, about 30 seconds to 1 minute. Then mix in the cooked cauliflower rice along with 1 tablespoon of soy sauce or coconut aminos, stirring to combine all flavors.
- Wilt Spinach: Add the spinach and stir until it is wilted, approximately 2-3 minutes. Taste and add additional soy sauce if desired for more seasoning.
Notes
- Use coconut aminos as a soy-free, lower-sodium alternative to soy sauce.
- Frozen riced cauliflower saves prep time but ensure it is fully thawed or cooked before mixing.
- Adjust olive oil amount based on your preference for richness.
- This dish can be served as a side or a light vegetarian main course.
- For added protein, consider adding tofu or grilled chicken.
