Description
A quick and tasty low-carb side dish, this Mushroom Spinach Cauliflower Rice is perfect for weeknight dinners. It’s packed with nutrients, keto-friendly, and ready in under 15 minutes! A great way to enjoy the earthy flavor of mushrooms with the added bonus of greens and fiber-rich cauliflower.
Ingredients
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10 oz frozen riced cauliflower
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1 tbsp olive oil
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½ cup yellow onion, chopped
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2 garlic cloves, minced
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3 cups cremini mushrooms, sliced
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2 cups fresh spinach
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1 tbsp soy sauce
Instructions
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Prepare Cauliflower Rice:
Cook the frozen riced cauliflower according to package directions. Set aside. -
Sauté Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for about 2–3 minutes, until soft and translucent. -
Add Mushrooms:
Add the sliced cremini mushrooms to the skillet. Cook for 4–5 minutes until they’re browned and tender. -
Add Garlic:
Stir in the minced garlic and cook for about 30 seconds, until fragrant. -
Combine with Cauliflower Rice:
Add the cooked cauliflower rice and soy sauce. Stir everything together until the soy sauce is well absorbed. -
Add Spinach:
Toss in the fresh spinach and stir until it wilts, about 1 minute. -
Serve Warm:
Plate it up and enjoy immediately!
Notes
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Fresh Cauliflower Option: You can use 1 medium head of cauliflower and pulse it in a food processor until it resembles rice if you prefer fresh over frozen.
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Add Protein: Toss in cooked chicken, shrimp, or tofu to make this a full meal.
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Spice It Up: Add red pepper flakes or a splash of sesame oil for extra flavor.
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Storage: Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 3 minutes
- Cook Time: 8 minutes
Nutrition
- Calories: 56 Per Serving
- Sugar: 3g
- Sodium: 360mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g