Mushroom Cauliflower "Rice" Skillet

This Mushroom Cauliflower Rice Skillet is a delicious low-carb, paleo, whole30 and vegan/vegetarian main dish for dinner. And, it’s done in only 20 minutes. 

This Mushroom Cauliflower Rice Skillet recipe includes ingredients that you probably already have on hands such as:  
  • Lots of mushroom and fresh spinach. I just think this combo works really well and adds more nutrition to your dish.
  • You’ll also need onions, celery, and garlic.
  • And of course cauliflower, which will turn into “rice” and it will be the base for this recipe.
  • This Mushroom Cauliflower Rice Skillet is made with all these simple ingredients that the whole family will enjoy and more importantly these are all great veggies for your body.
You can serve this Mushroom Cauliflower Rice Skillet recipe with:
  • I have to say that this Mushroom Cauliflower Rice Skillet recipe is delicious on its own. So if you are vegetarian or vegan, this is the perfect dinner recipe for you. But, if you don’t follow a vegetarian or vegan diet/lifestyle, you can pair this dish with some delicious salmon, chicken, or even boiled eggs. Below I listed my favourite seafood and chicken to go with this recipe:
  • Garlic Butter Salmon in Foil: You only need 20-25 minutes to make this delicious salmon recipe. It’s an ultra-easy dinner to make during your busy weeknights.
  • Garlic Butter Rainbow Trout in Foil: This recipe is ultra-easy to make and it only requires only 4 ingredients.
  • Roasted Lemon Chicken Legs: This is full of flavors of the garlic, lemon, and herbs and it is perfect for a quick and delicious meal.
  • Rosemary Lemon Roasted Chicken Breasts: Fresh rosemary, lemon juice, and garlic are three simple, yet flavorful ingredients that create this beautiful chicken recipe.

  •  2 tbsp extra-virgin olive oil
  •  1 stick celery — sliced
  •  ½ cup onion — chopped
  •  1 big garlic clove — minced
  •  3 cups mushrooms — sliced
  •  14 oz. 400g cauliflower rice (see instructions below on how to make the cauliflower rice)
  •  1/3 cup organic vegetable broth
  •  Soy sauce to taste — If you are on Whole30 or following gluten-free/paleo diet you should use Coconut Aminos or Teriyaki it's a  soy sauce alternative.
  •  2 cups spinach
  •  Salt and black pepper to taste
  •  1 tbsp fresh parsley — chopped
  1. Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside.
  2. In a large skillet add olive oil over medium heat.
  3. Add onions and celery and cook until tender about 5 minutes.


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