Mushroom Cauliflower Rice Skillet Recipe




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.
If you read Primavera Kitchen often, you know that I’m all about one-pan/skillet recipes. I have lots of these types of recipes on my blog and the most popular recipes are Ground Turkey Sweet Potato Skillet, Asparagus Sweet Potato Chicken Skillet, Ground Beef Zucchini Sweet Potato Skillet, and Shrimp Vegetable Skillet. Why do I love skillet recipes? Well, the answer is so simple: it’s easy and quick to make and clean up is a breeze. For a busy mom like me, these three points are very important when I’m cooking.

I also like the fact that you can always sneak some vegetable in these skillet recipes. Don’t you agree? 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.




At my local grocery store, I now can find cauliflower rice that’s ready to cook. It’s so convenient and cuts my time in half when I’m cooking with cauliflower. However, I know that it’s not very easy to find cauliflower rice everywhere. So, on the instructions below I explained how to make your own cauliflower rice. And if you love cauliflower like me, I have lots of cauliflower recipes here.

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


Instructions
  •     Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside.

  •     In a large skillet add olive oil over medium heat.

  •     Add onions and celery and cook until tender about 5 minutes.

  •     Add garlic and cook for 30 seconds.

  •     Add mushroom and sauté until it’s cooked through.

  •     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.

  •     Add spinach and cook for 2 minutes. Season with salt and pepper to taste.

  •     Garnish with chopped fresh parsley before serving. Enjoy!


RECIPE AND IMAGE ADAPTED FROM https://www.primaverakitchen.com





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