Umami flavors merge with the low-carb alternative to traditional rice in this delicious Mushroom Cauliflower Rice!
I have to admit, I was excited when I started seeing cauliflower rice pop up on grocery store shelves. What a fun way to use cauliflower, I thought. The next time it went on sale, I grabbed some and promptly took it home to cook with my dinner. Unfortunately, it wasn’t quite the rice that was promised. Cauliflower rice is definitely healthy, but it doesn’t grab sauces like rice does, and in the end, it’s really just cauliflower. (Nobody said it was more than that—I just got ahead of myself.)
But what if we were to dress up cauliflower rice in a way that made it part of something bigger? Adorn it with other ingredients, like mushrooms and onions, maybe some leafy greens, and flavor it with a nice stock. Like a cauliflower pilaf, perhaps.
This mushroom cauliflower rice does exactly that, and more. You could call this recipe a side dish, but it might be offended because it’s a lot more than a side! It combines cauliflower rice with the umami flavors of mushrooms and soy sauce, onions and garlic, fresh kale, celery, and lemon zest, all simmered together in a vegetable stock. If that weren’t enough, it’s topped with crunchy toasted almond slivers and fresh, cooling basil leaves. See what I mean about calling this a “side dish?”
Is This Mushroom Cauliflower Rice Healthy?
Yes, it’s very healthy! Mushrooms provide lots of B vitamins, fiber, and minerals like selenium. Cauliflower rice is also high in fiber and lends the dish doses of vitamins C and K. The soy sauce does add quite a bit of sodium, so if you’d prefer less, get a low-sodium version, or use tamari or coconut aminos instead (and either will make this a gluten-free dish, too!).
Overall, this dish is vegan, low in fat and calories, and high in fiber. It’s also relatively low-carb. It would be a full meal with the addition of a protein, such as chicken breast or tofu.
Making Your Own Cauliflower Rice
If you don’t want to splurge on ready-made cauliflower rice at the store, no worries! Let’s save some money and make it ourselves with a head of raw cauliflower.
First, wash and trim the cauliflower, then chop it up into florets. Add the florets to a food processor and pulse until you have rice-sized chunks of cauliflower. After every few pulses, scrape down the sides to ensure all the cauliflower is being riced. If you don’t have a food processor, a regular blender will also work.
If you don’t have a food processor or a blender, you can always grate the cauliflower with the large holes of a box grater, or use a trusty chef’s knife to chop it up the old-fashioned way!
How Do I Store Leftovers?
Store leftover mushroom cauliflower rice in the fridge in an airtight container for up to 4 days. You can also freeze it for up to 3 months in freezer-safe ziplock bags or containers, but note that the texture may be different after it thaws. You can reheat the rice straight from frozen, if you like, in the microwave or on the stove.
Serving Suggestions
Make this delicious “side” dish into a full-fledged meal, nutrition-wise, by adding a protein. You can pair mushroom cauliflower rice with almost any protein with a good result! Try it with Juicy Grilled Chicken Breast, succulent Asian Salmon (With Soy And Ginger), savory Pan-Fried Boneless Pork Chops, or this delicious Crispy Baked Tofu.
If this recipe has you excited about the possibilities of cauliflower rice, boy, have we got more recipes for you! Try this Zucchini Cauliflower Rice for a low-cal, veggie-heavy side dish featuring zucchini and Parmesan cheese. Go zingy with this Cilantro-Lime Cauliflower Rice, or consider this Green Cauliflower Rice, which makes everything green with cilantro and jalapeño!
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic crushed
- 2 sticks celery diced
- 8 ounces cremini mushrooms sliced
- 3 cups cauliflower rice
- 2 cups kale shredded
- 2 tablespoons soy sauce
- 1 cup vegetable stock
- Zest of 1 lemon
- Salt and pepper
- 1 bunch fresh basil
- 2 tablespoons almond flakes toasted
Instructions
- Drizzle the olive oil into a nonstick frying pan and add in the onions, garlic, celery, and sliced mushrooms. Sauté for 5-8 minutes.
- Toss in the cauliflower rice along with the kale, soy sauce, vegetable stock, and lemon zest. Sprinkle with salt and pepper. Stir and bring to a boil, then turn it down to medium-low and simmer for 15-20 minutes, until the veggies are tender and the sauce has mostly cooked away.
- Top with the fresh basil and almond flakes, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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