Mushroom Cauliflower Rice Skillet Recipe
Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside.
- Cook20 min
- Total20 min
- Serves2
- LevelEasy
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
- to taste soy sauce
- 2 cups spinach
- to taste salt and black pepper
- 1 tbsp Fresh parsley - chopped
Method
- 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!
