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Mushroom Cauliflower Rice

Make the ultimate side dish by combining tender mushroom with the low-carb alternative to traditional rice to make Mushroom Cauliflower Rice.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 144kcal
Author FoodFaithFitness

Ingredients

  • 1 Tbsp Olive oil
  • 1 Small Onion diced
  • 2 cloves Garlic crushed
  • 2 Sticks Celery diced
  • 8 oz. Cremini mushrooms sliced
  • 3 cups Cauliflower rice
  • 2 Tbsp Soy sauce
  • 2 cups Kale shredded
  • 1 cup Vegetable stock
  • 1 lemon
  • Salt and Pepper
  • 1 bunch fresh Basil
  • 2 Tbsp Almond flakes toasted

Instructions

  • Drizzle the olive oil into a non-stick frying pan and add in the onions, garlic, celery, and sliced mushrooms. Sautè 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 it together and bring it to a boil then turn it down and simmer for 15 - 20 minutes until the sauce has mostly cooked away.
  • Top with the fresh basil and almond flakes and serve.

Notes

  • Use cauliflower with bright green leaves and no bruises or brown spots.
  • Sauté the mushrooms until they attain a golden-brown color—it's a sign they've released their moisture and won't water down the dish.
  • Pre-riced cauliflower should be available at your local store if you don't have time to rice it yourself.

Nutrition

Calories: 144kcal | Carbohydrates: 18g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 800mg | Potassium: 826mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3493IU | Vitamin C: 106mg | Calcium: 146mg | Iron: 2mg