Low Carb Mushroom & Spinach Cauliflower Rice
Low Carb Mushroom & Spinach Cauliflower Rice is a healthy, flavorful, and quick dish featuring riced cauliflower sautéed with savory mushrooms, fresh spinach, and aromatic garlic. Seasoned with soy sauce and olive oil, it’s a satisfying low-carb alternative to traditional rice, perfect for keto, paleo, or any healthy lifestyle.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Total Time: 25-30 minutes
- Yield: Serves 3-4
- Category: Side Dish, Main Dish
- Method: Sautéing, Stove Top
- Cuisine: American, Keto, Paleo
- Diet: Gluten Free
Ingredients
10 oz frozen riced cauliflower
1 tablespoon soy sauce (plus extra to taste)
1 tablespoon olive oil
½ cup chopped onion
2 garlic cloves, minced
3 cups sliced mushrooms
2 cups spinach
Instructions
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Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 2-3 minutes.
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Add minced garlic and sliced mushrooms; cook until mushrooms are tender and browned, 5-7 minutes.
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Stir in frozen cauliflower rice and cook for 5 minutes, stirring frequently, until heated through and slightly softened.
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Add spinach and cook until wilted, about 2 minutes.
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Pour in 1 tablespoon soy sauce (add more to taste) and stir well.
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Cook for 1-2 minutes more, then remove from heat and serve warm.
Notes
Substitute tamari or coconut aminos for gluten-free soy sauce options.
Add cooked chicken, shrimp, or tofu for extra protein.
Garnish with sesame seeds or chopped green onions.
Stir in toasted sesame oil for enhanced flavor.
Incorporate additional veggies like bell peppers or zucchini if desired.
Store leftovers in airtight container refrigerated up to 3 days; reheat gently.
