Mushroom Cauliflower Rice Skillet

Delicious skillet even without chicken.

Preparation time 20-25 minutes


  • 1 stick celery, sliced
  • 1 big garlic clove, minced
  • 3 cups mushrooms, sliced
  • 1/2 cup onion, chopped
  • 1 tbsp fresh parsley, chopped
  • 400 g cauliflower rice
  • 2 cups Spinach
  • 1/3 cup vegetable broth
  • 1 Soy sauce
  • 2 tbsp extra-virgin olive oil
  • salt and black pepper


Pulse fresh cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside.
In a large skillet add olive oil over medium heat. Add onions and celery and cook until tender about 5 minutes. Add garlic and cook for 30 seconds. Add mushroom and sauté until it’s cooked through.

Add the cauliflower rice, the vegetable broth, and soy sauce. Allow the cauliflower rice to absorb the vegetable broth. Cook until it is soft, but not mushy.

Add spinach and cook for 2 minutes. Season with salt and pepper to taste.

Garnish with chopped fresh parsley before serving. Serve with marinated chicken breast or fish.


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