Mushroom Spinach Cauliflower Rice Low-Carb Sides
Mushroom Spinach Cauliflower Rice Looking for a low-carb, healthy, and comforting side dish? This mushroom spinach cauliflower rice might just become your new go-to. It’s a delicious, quick-to-make recipe that’s packed with veggies and flavor, while staying light and satisfying.
Ingredients
- 10 oz frozen riced cauliflower or 3 cups fresh
- 2 –3 tbsp olive oil
- ½ cup chopped onion
- 2 cloves garlic minced
- 3 cups sliced mushrooms any variety
- 2 cups fresh spinach
- 1 tbsp soy sauce or coconut aminos for gluten-free
- Salt and pepper to taste
- Optional: squeeze of lemon juice for serving
Instructions
- Heat 2 tbsp of olive oil in a large skillet over medium heat. Add chopped onions and cook for 2–3 minutes until softened.
- Add sliced mushrooms to the skillet. Sauté until browned and tender, about 5–6 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the riced cauliflower and soy sauce. Cook for 5–7 minutes, stirring occasionally, until the cauliflower is tender and has absorbed the flavor.
- Add spinach and stir until wilted, about 1–2 minutes.
- Taste and season with salt, pepper, and a splash of lemon juice if desired.
- Drizzle with remaining olive oil if needed, and serve hot.
Notes
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- ● Use tamari or coconut aminos to make this dish gluten-free and soy-free.
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- ● Fresh cauliflower can be pulsed in a food processor if you don’t have frozen rice on hand.
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● Add protein like cooked chicken, tofu, or shrimp to make it a complete meal.
- ● Leftovers can be stored in the fridge for up to 4 days or frozen for 2 months.
Nutritional Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 8g |
| Net Carbs | 5g |
| Protein | 4g |
| Fat | 7g |
| Fiber | 3g |
| Sodium | 410mg |
| Vitamin A | 45% DV |
| Vitamin C | 60% DV |
| Iron | 15% DV |