Name: Low Carb Mushroom & Spinach Cauliflower Rice Recipe
Ingredients: Cauliflower: 1 large head (about 2-2.5 lbs), or 4-5 cups of pre-riced cauliflower. Freshly riced cauliflower often has the best texture, but good quality frozen riced cauliflower works well too (thaw and pat dry if using frozen).; Mushrooms: 16 oz (1 lb) cremini or button mushrooms, cleaned and sliced. You can also use a mix like shiitake or oyster mushrooms for a more complex flavor.; Spinach: 5 oz fresh baby spinach, washed. If using mature spinach, you might want to roughly chop it.; Onion: 1 medium yellow or white onion, finely chopped (about 1 cup). Shallots can also be used for a milder flavor.; Garlic: 3-4 cloves, minced. Adjust to your preference; we love garlic, so sometimes we add a bit more!; Olive Oil: 2-3 tablespoons, extra virgin. Avocado oil is also a great high-heat option.; Butter or Ghee: 1 tablespoon (optional, but adds richness). For a dairy-free version, use a vegan butter alternative or an additional tablespoon of olive oil.; Vegetable Broth or Chicken Broth: 1/4 cup (optional, helps to steam the cauliflower rice and prevent sticking, especially if your pan runs dry). Use vegetable broth for a vegan option.; Soy Sauce or Tamari: 1-2 tablespoons (use Tamari for gluten-free). Coconut aminos are a great soy-free alternative. This adds a wonderful umami depth.; Dried Thyme: 1/2 teaspoon (or 1.5 teaspoons fresh, chopped).; Red Pepper Flakes: 1/4 teaspoon (optional, for a hint of warmth).; Salt: 1/2 teaspoon, or to taste. Remember that soy sauce/tamari also adds saltiness.; Black Pepper: 1/4 teaspoon freshly ground, or to taste.; Fresh Parsley or Chives: 2 tablespoons, chopped (for garnish, optional).

Ingredients

Cauliflower: 1 large head (about 2-2.5 lbs), or 4-5 cups of pre-riced cauliflower. Freshly riced cauliflower often has the best texture, but good quality frozen riced cauliflower works well too (thaw and pat dry if using frozen).

Mushrooms: 16 oz (1 lb) cremini or button mushrooms, cleaned and sliced. You can also use a mix like shiitake or oyster mushrooms for a more complex flavor.

Spinach: 5 oz fresh baby spinach, washed. If using mature spinach, you might want to roughly chop it.

Onion: 1 medium yellow or white onion, finely chopped (about 1 cup). Shallots can also be used for a milder flavor.

Garlic: 3-4 cloves, minced. Adjust to your preference; we love garlic, so sometimes we add a bit more!

Olive Oil: 2-3 tablespoons, extra virgin. Avocado oil is also a great high-heat option.

Butter or Ghee: 1 tablespoon (optional, but adds richness). For a dairy-free version, use a vegan butter alternative or an additional tablespoon of olive oil.

Vegetable Broth or Chicken Broth: 1/4 cup (optional, helps to steam the cauliflower rice and prevent sticking, especially if your pan runs dry). Use vegetable broth for a vegan option.

Soy Sauce or Tamari: 1-2 tablespoons (use Tamari for gluten-free). Coconut aminos are a great soy-free alternative. This adds a wonderful umami depth.

Dried Thyme: 1/2 teaspoon (or 1.5 teaspoons fresh, chopped).

Red Pepper Flakes: 1/4 teaspoon (optional, for a hint of warmth).

Salt: 1/2 teaspoon, or to taste. Remember that soy sauce/tamari also adds saltiness.

Black Pepper: 1/4 teaspoon freshly ground, or to taste.

Fresh Parsley or Chives: 2 tablespoons, chopped (for garnish, optional).

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cauliflower Rice (if not using pre-riced):
- Wash and thoroughly dry the head of cauliflower. Remove the leaves and tough core.
- Cut the cauliflower into florets.
- Work in batches: add florets to a food processor and pulse 10-15 times, or until the cauliflower resembles grains of rice. Be careful not to over-process, or it will become mushy.
- Alternatively, you can grate the florets using the large holes of a box grater. Set aside.

Sauté the Mushrooms:
- Heat 1 tablespoon of olive oil (and the optional butter/ghee, if using) in a large skillet or Dutch oven over medium-high heat.
- Once the oil is shimmering, add the sliced mushrooms in a single layer (you may need to do this in two batches to avoid overcrowding the pan).
- Cook the mushrooms without stirring for 3-4 minutes, allowing them to brown on one side.
- Stir and continue to cook for another 4-5 minutes, until they are nicely browned and have released their moisture. Season lightly with a pinch of salt and pepper.
- Remove the mushrooms from the skillet and set them aside on a plate. This step is crucial for developing deep mushroom flavor.

Sauté Aromatics:
- Add the remaining 1-2 tablespoons of olive oil to the same skillet over medium heat.
- Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
- Stir in the minced garlic and dried thyme (and red pepper flakes, if using). Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Cook the Cauliflower Rice:
- Add the riced cauliflower to the skillet with the onions and garlic.
- Stir well to combine everything. Increase the heat slightly to medium-high.
- Cook for 5-8 minutes, stirring occasionally, until the cauliflower rice is tender-crisp. Avoid overcooking, as it can become mushy. If the pan seems dry, you can add the 1/4 cup of broth at this stage to help it steam and prevent sticking.
- Stir in the soy sauce or tamari. Taste and adjust seasoning with more salt and pepper if needed.

Add Spinach and Mushrooms:
- Add the fresh baby spinach to the skillet in handfuls, stirring gently until it wilts down. This should take about 2-3 minutes.
- Return the cooked mushrooms to the skillet. Stir everything together to combine and heat through for another 1-2 minutes.

Serve:
- Remove from heat. If using, stir in the fresh chopped parsley or chives.
- Serve immediately as a delicious low-carb side dish or a light main course.

Nutrition

Serving Size: One Normal Portion
Calories: 180-250