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In recent years, low-carb diets have surged in popularity, with many individuals embracing this approach for its potential health benefits. From weight loss to improved blood sugar control, the advantages of reducing carbohydrate intake are well-documented. Among the myriad of recipes that cater to this dietary preference, one stands out for its versatility and nutritional profile: Low Carb Mushroom & Spinach Cauliflower Rice. This dish not only serves as a healthy alternative to traditional rice but also packs a flavor punch that can please even the most discerning palate.
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Low Carb Mushroom & Spinach Cauliflower Rice

Discover a delicious and healthy twist on traditional rice with this Low Carb Mushroom & Spinach Cauliflower Rice recipe. Packed with flavor and nutrients, this dish combines sautéed mushrooms, fresh spinach, and cauliflower rice to create a satisfying low-carb meal. Perfect on its own or as a side, it's a must-try for anyone looking to reduce carbs without sacrificing taste. Explore the versatility of this compact recipe today! #LowCarb #CauliflowerRice #HealthyEating #KetoRecipes #VegetarianRecipes #NutritiousAndDelicious

Ingredients

1 medium head of cauliflower, riced (about 4 cups)

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

8 oz mushrooms, sliced (such as cremini or button)

3 cups fresh spinach, chopped

1 teaspoon dried thyme

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1/4 cup grated Parmesan cheese (optional)

Fresh parsley, chopped (for garnish)

Instructions

Begin by preparing the cauliflower rice. Rinse the cauliflower and remove the leaves and stem. Cut it into smaller florets, then pulse in a food processor until it resembles grains of rice. Alternatively, you can use a grater to achieve a similar texture.

    Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

      Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant, stirring frequently to avoid burning.

        Incorporate the sliced mushrooms into the skillet. Cook for approximately 5-7 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.

          Stir in the cauliflower rice and dried thyme. Season with salt and pepper. Mix well to combine all the ingredients. Cook for about 5-7 minutes until the cauliflower is tender, stirring occasionally.

            Add the chopped spinach and continue to cook for an additional 2-3 minutes, just until the spinach has wilted.

              If using, sprinkle the grated Parmesan cheese over the top and stir until melted and evenly distributed.

                Taste and adjust seasoning as needed.

                  Garnish with fresh chopped parsley before serving.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4