If you’re craving something hearty yet light, you have to try this Low Carb Mushroom & Spinach Cauliflower Rice Recipe. It’s a vibrant, comforting dish that brings together the earthy flavors of mushrooms, the fresh pop of spinach, and the satisfying texture of cauliflower rice—all without loading up on carbs. Whether you’re looking for a wholesome weeknight dinner or a side that steals the spotlight, this recipe hits all the marks with amazing flavor and effortless prep.
Ingredients You’ll Need
Getting your ingredients right is key to making this Low Carb Mushroom & Spinach Cauliflower Rice Recipe taste incredible. Each component plays a special role—from the tender mushrooms adding meatiness, to the spinach providing color and freshness, and the cauliflower rice acting as a light yet filling base.
- 10 oz frozen riced cauliflower: The perfect low carb substitute for traditional rice that cooks quickly and absorbs flavors beautifully.
- 1 tablespoon soy sauce or coconut aminos: Adds a savory, umami depth—coconut aminos if you want a soy-free option.
- 2-3 tablespoons olive oil: For sautéing and bringing a lovely richness to the dish.
- 1/2 cup chopped onion: Brings sweetness and a subtle crunch when softened.
- 2 minced garlic cloves: Garlic really wakes up the entire recipe with its aromatic punch.
- 3 cups sliced mushrooms: Mushrooms add earthiness and texture, making every bite satisfying.
- 2 cups spinach: For vibrant color, freshness, and a healthy boost of nutrients.
- Additional soy sauce to taste: To enhance the flavor once everything is combined.
How to Make Low Carb Mushroom & Spinach Cauliflower Rice Recipe
Step 1: Cook the Cauliflower Rice
Start by preparing the frozen riced cauliflower according to the package instructions. This usually means heating it gently until it’s tender but not mushy. It’s a fantastic simple base that soaks up all the delicious flavors we’ll add next.
Step 2: Sauté the Onions
Heat your olive oil in a skillet over medium heat, then toss in the chopped onions. Cook them until they are soft and translucent, which usually takes about 3 to 5 minutes. This step releases their natural sweetness that beautifully complements the savory mushrooms.
Step 3: Add Mushrooms
Next, stir in the sliced mushrooms. Cook them until they’re nicely browned and tender, letting their earthy aroma fill your kitchen. Mushrooms give this dish a meaty texture that makes it feel truly satisfying.
Step 4: Incorporate Garlic and Cauliflower Rice
Add the minced garlic to the skillet and sauté until fragrant—about 30 seconds to a minute. Then, mix in the cooked cauliflower rice and drizzle the soy sauce over everything. This brings it all together with a delicious umami kick.
Step 5: Add Spinach
Finally, stir in the fresh spinach and cook until it wilts down, infusing the dish with bright color and a lovely fresh taste. Give it a final taste and add a bit more soy sauce if you like it saltier. Your meal is now ready to enjoy!
How to Serve Low Carb Mushroom & Spinach Cauliflower Rice Recipe
Garnishes
A sprinkle of toasted sesame seeds or chopped fresh herbs like parsley or cilantro can add a delightful crunch and burst of color. For an extra flair, a squeeze of fresh lemon juice brightens the whole dish beautifully.
Side Dishes
This recipe is fantastic on its own but pairs beautifully with grilled chicken, pan-seared fish, or even a fried egg on top for extra protein. A side salad with a tangy vinaigrette can complement the savory richness perfectly.
Creative Ways to Present
Try serving this Low Carb Mushroom & Spinach Cauliflower Rice Recipe in hollowed-out bell peppers or lettuce wraps for a fun and visually appealing presentation. It also works wonderfully as a filling for low carb burritos or stuffed portobello mushrooms.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. This dish holds up well and the flavors deepen, making it even tastier the next day.
Freezing
You can freeze leftover cauliflower rice, but the spinach might become mushy after thawing. If freezing, consider leaving out the spinach and adding fresh spinach later when reheating.
Reheating
Reheat over medium heat in a skillet to maintain the texture or microwave until warmed through. Adding a splash of water or olive oil helps prevent dryness during reheating.
FAQs
Can I use fresh cauliflower instead of frozen rice?
Absolutely! Just pulse fresh cauliflower florets in a food processor until they resemble rice grains, then cook as directed. Fresh cauliflower might take a little longer to cook but works just as well.
Is this recipe vegan?
Yes! This Low Carb Mushroom & Spinach Cauliflower Rice Recipe is naturally vegan, as all the ingredients are plant-based. Just use coconut aminos instead of soy sauce for a soy-free version.
Can I add protein to this dish?
Definitely. Cooked chicken, tofu, shrimp, or even a fried egg make excellent additions and turn it into a complete meal.
What can I substitute for soy sauce?
Coconut aminos are a great alternative if you want to avoid soy or gluten. Tamari sauce is another flavorful soy-based option that’s gluten-free.
How spicy is the dish? Can I add heat?
The recipe is mild as written, but feel free to add red pepper flakes, diced fresh chili, or a dash of hot sauce if you like a little spice kick.
Final Thoughts
This Low Carb Mushroom & Spinach Cauliflower Rice Recipe is a true winner that brings together simple ingredients with big flavors and is perfect for anyone wanting a nutritious, comforting, and easy meal. I can’t recommend it enough for your rotation—give it a try, and watch how fast it becomes a favorite!
Print
Low Carb Mushroom & Spinach Cauliflower Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb, Vegetarian
Description
A quick and healthy low-carb recipe featuring riced cauliflower sautéed with mushrooms, spinach, and savory soy sauce, perfect for a light and nutritious meal.
Ingredients
Vegetables
- 10 oz frozen riced cauliflower
- 1/2 cup chopped onion
- 3 cups sliced mushrooms
- 2 cups spinach
- 2 minced garlic cloves
Liquids and Oils
- 1 tablespoon soy sauce or coconut aminos
- Additional soy sauce to taste
- 2–3 tablespoons olive oil
Instructions
- Cook the Cauliflower Rice: Prepare the riced cauliflower according to the package instructions, usually by microwaving or lightly steaming until heated through and tender.
- Sauté the Onions: Heat olive oil in a skillet over medium heat. Add the chopped onions and cook until they are soft and translucent, about 3-4 minutes.
- Add Mushrooms: Stir in the sliced mushrooms and continue cooking until they are tender and browned, approximately 5-7 minutes, stirring occasionally.
- Incorporate Garlic and Cauliflower Rice: Add the minced garlic to the skillet and cook until fragrant, about 30 seconds to 1 minute. Then mix in the cooked cauliflower rice and 1 tablespoon of soy sauce (or coconut aminos), stirring well to combine and heat through.
- Add Spinach: Stir in the spinach and cook until it wilts, which should take about 2-3 minutes. Add additional soy sauce to taste, then remove from heat and serve immediately.
Notes
- Use coconut aminos as a soy-free alternative to soy sauce for a gluten-free option.
- Adjust the amount of soy sauce depending on your salt preference.
- For extra protein, consider adding tofu or shrimp while cooking mushrooms.
- This recipe is a great low-carb, vegetarian dish that can easily be made vegan.
- Frozen riced cauliflower can be found in most grocery stores in the produce or freezer section.
