This Mushroom Cauliflower Rice Skillet is a tasty low-carb, and vegan/vegetarian main dish for dinner. Ready in only 20 minutes, this makes it a perfect quick weekday meal for the family.
At your grocery store, you can find cauliflower rice that’s ready to cook. It cuts time in half when you’re cooking with cauliflower. My favorite is the frozen Green Giant cauliflower rice. However, because it's much cheaper to make it yourself, you’ll find the explanations below to make your own.
This Mushroom Cauliflower Rice Skillet is made with simple ingredients that the whole family will enjoy and more importantly these are all great veggies for your body.
INGREDIENTS OF THE MUSHROOM CAULIFLOWER RICE SKILLET RECIPE REVISITED BY TANIA:
PREPARATION OF THE MUSHROOM CAULIFLOWER RICE SKILLET RECIPE REVISITED BY TANIA:
Prepare your cauliflower rice or use one ready to use and vegetables. Set aside.
In a large skillet add olive oil over medium heat. Add leeks and celery and cook until tender, about 5 minutes. Then add in the garlic for 30 more seconds.
Add mushroom (to taste) and sauté until it’s cooked through. You can buy the mushrooms pre-sliced or slice your own. Cremini or paris mushrooms are great to use.
Add the cauliflower rice, the vegetable broth, and Tamari low sodium sauce. Allow the cauliflower rice to absorb the vegetable broth. Cook until it is soft, but not mushy.
Add spinach or Arugula and cook for 2 minutes. Season with Ideal Protein salt and pepper to taste. Garnish with chopped fresh parsley and chives before serving. Enjoy!
Is It Cheaper to Make Your Own Cauliflower Rice?
It is! And it’s super easy to do! Wash your head of cauliflower and add it to the food processor and pulse it until it’s of rice consistency. You can also do it with a box grater, just pass the cauliflower head through it or use a knife and finely cut up the cauliflower.
Meal Conservation Tips:
- Make sure to store all your portions into an airtight container.
- Keep the meals refrigerated until you’re ready to eat.
- This meal prep will last for up to 4 days refrigerated.
- I do not recommend you try and freeze this recipe. The texture of the mushrooms will not be ideal when thawed.
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 125
- % Daily Value *
- Total Fat 7.3g12%
- Saturated Fat 1g5%
- Sodium 300mg13%
- Total Carbohydrate 9.8g4%
- Dietary Fiber 4.2g17%
- Sugars 4.4g
- Protein 4.6g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Prepare your cauliflower rice or use one ready to use and vegetables. Set aside.
In a large skillet add olive oil over medium heat. Add leeks and celery and cook until tender, about 5 minutes. Then add in the garlic for 30 more seconds.
Add mushroom (to taste) and sauté until it’s cooked through. You can buy the mushrooms pre-sliced or slice your own. Cremini or paris mushrooms are great to use.
Add the cauliflower rice, the vegetable broth, and Tamari low sodium sauce. Allow the cauliflower rice to absorb the vegetable broth. Cook until it is soft, but not mushy.
Add spinach or Arugula and cook for 2 minutes. Season with Ideal Protein salt and pepper to taste. Garnish with chopped fresh parsley and chives before serving. Enjoy!