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
Scale
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.