Description
This Low Carb Mushroom & Spinach Cauliflower Rice is a quick and healthy vegetable-forward dish perfect for those looking to enjoy a flavorful, low-carb meal. Featuring tender sautéed mushrooms, fresh spinach, and nutritious cauliflower rice, enhanced with the savory depth of soy sauce or coconut aminos, this recipe is both light and satisfying, ready in just 25 minutes.
Ingredients
Scale
Vegetables
- 10 oz frozen riced cauliflower
- 1/2 cup chopped onion
- 3 cups sliced mushrooms
- 2 cups fresh spinach
- 2 minced garlic cloves
Oils and Sauces
- 2-3 tablespoons olive oil
- 1 tablespoon soy sauce or coconut aminos
- Additional soy sauce to taste
Instructions
- Cook the Cauliflower Rice: Prepare the frozen riced cauliflower by following the package instructions, usually involving a brief thaw or microwave step to soften it before cooking.
- Sauté the Onions: Heat olive oil in a large skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until they are soft and translucent, about 3-5 minutes.
- Add Mushrooms: Stir in the sliced mushrooms and continue cooking until they are tender and browned, which generally takes about 5-7 minutes.
- Incorporate Garlic and Cauliflower Rice: Add the minced garlic to the skillet and cook for about 1 minute until fragrant. Then mix in the cooked cauliflower rice along with 1 tablespoon of soy sauce or coconut aminos. Stir well to evenly combine all ingredients.
- Add Spinach: Finally, stir in the spinach and cook until wilted, approximately 2-3 minutes. Adjust seasoning by adding additional soy sauce to taste before serving.
Notes
- For a gluten-free option, use coconut aminos instead of soy sauce.
- Ensure the cauliflower rice is drained well if any excess moisture to prevent sogginess.
- Use fresh spinach for better texture; baby spinach works best.
- Adjust the amount of garlic and soy sauce depending on your taste preference.
- This dish pairs well as a side or can be served as a light main course.
