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
Scale
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.
