Description
A quick and healthy low carb recipe featuring mushroom and spinach sautéed with cauliflower rice. This flavorful dish is perfect for a light lunch or dinner, combining nutritious vegetables with a soy sauce glaze for a savory finish.
Ingredients
Scale
Main Ingredients
- 10 oz frozen riced cauliflower
- 1 tablespoon soy sauce or coconut aminos
- 2-3 tablespoons olive oil
- 1/2 cup chopped onion
- 2 minced garlic cloves
- 3 cups sliced mushrooms
- 2 cups spinach
- Additional soy sauce to taste
Instructions
- Cook the Cauliflower Rice: Prepare the frozen riced cauliflower according to the package instructions, typically by microwaving or steaming until tender.
- Sauté the Onions: Heat the olive oil in a skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until they become soft and translucent, about 3-5 minutes.
- Add Mushrooms: Stir in the sliced mushrooms and continue cooking until they are tender and have browned, approximately 5-7 minutes.
- Incorporate Garlic and Cauliflower Rice: Add the minced garlic to the skillet and cook for about a minute until fragrant. Then mix in the cooked cauliflower rice and 1 tablespoon of soy sauce or coconut aminos, stirring to combine all ingredients well.
- Add Spinach: Stir in the fresh spinach and cook just until it wilts, about 2-3 minutes. Taste and add additional soy sauce if desired for more seasoning.
Notes
- Use coconut aminos for a soy-free option.
- Adjust soy sauce quantity to your preferred saltiness.
- Frozen cauliflower rice can be substituted with fresh riced cauliflower if available.
- For extra protein, consider adding cooked chicken or tofu.
- Serve immediately for the best texture and flavor.
