This dish is not only packed with flavor but also serves as a fantastic low-carb alternative to traditional rice.
Ingredients
Scale:
1 medium head of cauliflower (about 2-3 cups riced)
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste
2 cups fresh spinach leaves
1 cup mushrooms, sliced (button or cremini work well)
2 cloves garlic, minced
1 small onion, diced
1 tablespoon soy sauce or tamari for gluten-free option
1 tablespoon nutritional yeast (optional for a cheesy flavor)
Fresh parsley or basil, chopped (for garnish)
Red pepper flakes, optional (for garnish)
Instructions
Prepare the Cauliflower Rice: Remove the leaves and stem from the cauliflower and cut it into florets. In batches, pulse the florets in a food processor until they resemble rice or couscous, taking care not to over-process. Set aside.
Sauté the Aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Then add the minced garlic and stir for about 30 seconds until fragrant.
Add Mushrooms: Incorporate the sliced mushrooms into the skillet. Cook for about 5-7 minutes or until the mushrooms are tender and have released their moisture.
Add Spinach: Once the mushrooms are cooked, add the spinach leaves to the skillet. Cook for an additional 2-3 minutes until the spinach is wilted.
Combine with Cauliflower Rice: Add the riced cauliflower to the skillet. Pour in the soy sauce or tamari and sprinkle with nutritional yeast if using. Mix everything well and cook for another 5-7 minutes, stirring occasionally.
Serve: Remove from heat and transfer to a serving dish. Garnish with chopped parsley or basil and a sprinkle of red pepper flakes.
