Introduction
Looking for a low-carb, keto-friendly side that’s packed with flavor and nutrients? This Mushroom Spinach Cauliflower Rice is a delicious, veggie-loaded alternative to traditional rice—ready in just 20 minutes!
Sautéed mushrooms, garlic, and fresh spinach are mixed with riced cauliflower for a dish that’s light yet satisfying, making it perfect for meal prep, pairing with grilled proteins, or enjoying as a standalone vegetarian meal.
Why You’ll Love This Cauliflower Rice
- Low-carb & keto-approved – Only 6g net carbs per serving!
- Quick & easy – Ready faster than takeout.
- Packed with veggies – Mushrooms and spinach add fiber and nutrients.
- Versatile – Serve as a side or add chicken/shrimp for a complete meal.
- Meal-prep friendly – Stores well for up to 4 days.
Step-by-Step Recipe
Ingredients (Serves 4)
- 1 tbsp olive oil or butter
- 8 oz mushrooms, sliced (cremini or white)
- 3 garlic cloves, minced
- 1 (12 oz) bag cauliflower rice (or 1 small head, riced)
- 2 cups fresh spinach, roughly chopped
- 2 tbsp grated Parmesan cheese (optional)
- 1 tsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- Red pepper flakes, to taste (optional)
Optional Add-Ins:
- Diced onions for sweetness
- Fresh herbs (thyme, parsley)
- Crumbled bacon for extra flavor
Step 1: Sauté the Mushrooms
- Heat oil or butter in a large skillet over medium-high heat.
- Add mushrooms and cook for 5-6 minutes until golden brown.
Step 2: Add Garlic & Cauliflower Rice
- Stir in garlic and cook for 30 seconds until fragrant.
- Add cauliflower rice, spreading it evenly in the pan. Cook for 5 minutes, stirring occasionally.
Step 3: Wilt the Spinach
- Fold in spinach and cook for 1-2 minutes until just wilted.
- Season with salt, pepper, lemon juice, and red pepper flakes.
Step 4: Finish & Serve
- Sprinkle with Parmesan cheese (if using) and toss to combine.
- Taste and adjust seasoning as needed.
Pro Tip: For extra flavor, deglaze the pan with 1 tbsp white wine or broth before adding the cauliflower rice.
FAQs
Q: Can I use frozen cauliflower rice?
A: Yes! Thaw and pat dry to remove excess moisture.
Q: How do I make my own cauliflower rice?
A: Pulse fresh cauliflower florets in a food processor until rice-like.
Q: Is this dish gluten-free?
A: Yes, as long as all ingredients are gluten-free.
Q: Can I add protein?
A: Absolutely! Try shredded chicken, shrimp, or tofu.
Q: How long do leftovers last?
A: Store in an airtight container for up to 4 days—reheat in a skillet.
Tips for the Best Cauliflower Rice
- Don’t overcrowd the pan – Ensures even cooking and prevents sogginess.
- High heat – Helps evaporate moisture for a better texture.
- Fresh garlic – Powder won’t give the same depth of flavor.
- Toast the mushrooms – Let them brown for maximum umami.
Common Mistakes to Avoid
- Overcooking – Cauliflower rice should be tender but not mushy.
- Skipping the lemon – Brightens the dish and balances flavors.
- Underseasoning – Taste and adjust salt/pepper before serving.
Conclusion
This Low-Carb Mushroom Spinach Cauliflower Rice is a quick, healthy, and delicious way to enjoy a veggie-packed side dish without the carbs. Whether you’re following keto or just looking for a lighter alternative, this recipe is a winner!
Print
Low-Carb Mushroom Spinach Cauliflower Rice: A Flavorful, Healthy Side Dish
- Total Time: 20 mins
Description
Enjoy a healthy, low-carb meal with this delicious Mushroom Spinach Cauliflower Rice! Packed with nutritious ingredients and bursting with flavor, it’s perfect for a quick and easy dinner.
Ingredients
1 head cauliflower, riced
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 cup mushrooms, sliced
2 cups fresh spinach
1/4 cup vegetable or chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
Instructions
Rice the cauliflower by pulsing florets in a food processor until they reach a rice-like consistency.
In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until the onion is translucent.
Add the sliced mushrooms to the skillet and cook until they are tender and browned.
Stir in the riced cauliflower, fresh spinach, and broth. Cook for about 5 minutes, or until the cauliflower is tender and the spinach is wilted.
Season with dried thyme, dried oregano, salt, and pepper.
If desired, sprinkle with grated Parmesan cheese before serving.
Serve hot and enjoy this healthy, low-carb dish!
