This Cauliflower Rice Recipe is a quick, savory skillet dinner that’s ready in about 20 minutes. Packed with hearty mushrooms, flavorful aromatics, tender cauliflower “rice,” and spinach, it’s a simple meal that works as a main dish or a satisfying side.
Why You’ll Love This Recipe
If you read Primavera Kitchen often, you know that I’m all about one-pan/skillet recipes. I have lots of these types of recipes on my blog like this Rice with Mushroom and Asparagus.
This recipe follows the same idea and makes weeknight cooking feel simple and stress-free. With just one pan, a handful of everyday ingredients, and bold, savory flavor, this Mushroom Cauliflower Rice delivers every time.
Ready in ~20 minutes — perfect for busy weeknights.
One-pan cooking means minimal cleanup.
Comforting and savory flavors from mushrooms and garlic.
Easily pairs with baked chicken, air fryer salmon, or baked pork. This recipe blends simple ingredients into a flavorful skillet dish you’ll want to make again and again.
- Lots of mushrooms and fresh spinach are the key to making the best cauliflower rice. I just think this combo works really well and adds more flavor to your dish.
- You’ll also need onions, celery, and garlic.
- And of course, cauliflower, which will turn into a “rice-like texture,” and will be the base for this recipe.
How To Make Cauliflower Rice
Step 1: First up, push the cauliflower in the food processor until it looks like fluffy little grains of rice. Don’t overdo it — a few quick pulses is all you need.
Step 2: Now we’ve got onions and green onions sizzling in olive oil. This is where the kitchen starts smelling really good. Let them soften gently — no rushing here.
Step 3: Saute mushroom and spread it out in the pan and let it sit for a minute or two. It helps evaporate moisture and keeps it from getting soggy. Add cauliflower rice.
Step 4: Finally, we toss in the greens and give everything a good stir. They’ll wilt right into the cauliflower rice and make it feel fresh and cozy at the same time.
Recipe Tips
Make your own cauliflower rice: If you can’t find pre-riced cauliflower, simply grate florets on a box grater or pulse in a food processor. Homemade riced cauliflower keeps the texture just right.
Don’t overcook your cauliflower: Cook just until tender. Overcooking can make it mushy. Stir-fry over medium heat so it gets flavor without steaming.
More Cauliflower Rice
Cauliflower Rice Recipe
Video
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 stick celery sliced
- ½ cup onion chopped
- 1 big garlic clove minced
- 3 cups mushrooms sliced
- 14 oz. cauliflower rice
- 1/3 cup organic vegetable broth
- Soy sauce to taste
- 2 cups spinach
- Salt and black pepper to taste
- 1 tbsp fresh parsley chopped
Instructions
- Pulse the 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. Enjoy!
Notes
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently in a skillet or microwave until heated through.
- Freeze: This dish isn’t ideal for freezing, as the texture of cooked mushrooms can change when thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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I loved this!! I skipped the celery because I didn’t have any and used frozen cauliflower rice and a little extra soy sauce. I added cooked shrimp at the end just long enough to warm it up. Super yummy dinner and warmed up well for lunch.
Yes the leftover warms up well for lunch. Happy you liked this recipe 😉
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This was SO delicious! I used your recipe as a base–cuz I never would have thought to add mushrooms and spinach to cauliflower rice–and made a few additions: broccoli florets, asparagus, cabbage and ground ginger. I used a GENEROUS portion of coconut aminos along with my salt and pepper and it was PERFECT for my meal prepping for the upcoming week! I’ll be eating it with several meats over the week: beef barbacoa, a keto fish recipe, and some lemon pepper chicken. It’ll be the perfect accompaniment to each of those! Thank you so much for sharing this delish recipe!
I’m so glad you loved it! Thanks so much for taking the time to share this review. 🙂
Cauliflower “rice” is a genius idea!!! Since cauliflower and mushrooms are two of my favorite foods I’ll rush to make this dish tonight! Thanks
Awesome! Happy to hear that 😉
gotta admit i was skeptical that it was going to be kind of bland. I was sooo wrong!!! I didnt use olive oil i just use broth to cook the onions and celery and used frozen cauliflower. I also thru in some frozen peas just to have more veggies 😉 I also used lemon pepper and garlic salt. SOOOOO GOOD!!!!!!!
Awesome 😉
This didn’t have much flavor to me. Seemed rather bland. I tried adding other seasoning as well.
I really wanted to like it but I added so much soy sauce, and still very little flavor. Added so much soy sauce I was worried about the salt content. My husband took the first bite and said it tasted “like dirt.” I told him mushrooms are earthy but then I took a bite. I tried to freshen up the flavor with some lemon, but it didn’t really help.
SO sorry to hear that. Did you use the right about about cauliflower rice? If you use more than 14oz./400g of cauliflower rice, the recipe might be flavourless since the amount of ingredients listed are for only 400g or 14oz of cauliflower rice.
so tasty rice recipe i loved it, so keep posting.
Awesome!
Looks delicious! Just want to point out that the gluten free alternative to soy sauce is tamari, not teriyaki. 🙂
Thanks a lot for pointing this typo out. Yes it’s definitely tamari.
I was searching for a unique riced cauliflower recipe and stumbled upon this one.
Made it for dinner and topped it off with one medium diced chicken breast that I marinated in soy sauce. My goodness, this is fantastic!!
I’m going to make this quite often, will change out toppings with shrimp, salmon, tuna, tempeh, hard boiled egg, etc. I put about two and a half tablespoons (recipe says “to taste”) of high quality (no preservatives added) soy sauce and my results were just outstanding, so delicious.
I buy frozen riced cauliflower in a 12oz bag and let it partially thaw prior to cooking. Worked great in this meal. Thank you so much Olivia for this amazing recipe. I’ll be trying out some of your other concoctions for sure!
You’re very welcome! Happy you liked it!
Just made this today and it was amazing! I used arugula and kale as that is what I had on hand. My hubby piled it on his eggs (which NEVER happens) and he liked it as well. Thanks for sharing!
THat’s amazing! So happy to hear that 😉
DIdn’t love this too bland. I roasted some eggplant, added a sauteed red pepper and tomato sauce with italian seasoning to rescue it. Just not our thing I guess
I am new to this cooking world but really want to try this recipe. Maybe it’s a bit silly to ask this, but when you say 3 cups of mushrooms, does that mean 3 cups of mushrooms before you slice them or 3 cups of sliced mushrooms? Sorry for my silly question, all the best 🙂
Thanks for your question. It’s 3 cups of sliced mushrooms.
This was really good! The only thing I did different was I added some Italian seasoning and red pepper flakes because I love some spice 🙂 We aren’t really fans of mushrooms but we’ve been trying to eat them more because they are so good for you. I’ll be making this again!
That’s amazing. I’m so happy you like this recipe even though you’re not a fan of mushroom!
Can I use frozen spinach in place of fresh? If so, how much?
Sorry but I think it won’t work well because it will release a lot of water.
Tried this recipe last night. Very good, easy, quick. I did not have spinach, so used shredded cabbage. Yum!
That’s a great idea to use shredded cabbage! Love it!
This will go on repeat at my house! Very good! I used frozen/thawed/squeezed cauliflower rice and it was delicious!
Perfect. Happy to hear that!
I had to make an account on here just so I could comment on this recipe. I read the comments and therefore didn’t follow the recipe to a tee-I added Miso and fresh ginger to this along with asparagus just to get some added veggies and it was fantastic! This is definitely something I plan on repeating regularly. Thank you!!!
Glad you liked it!
My husband, my son both loved this. Gave this recipe to my sister-in-law. She thought it would be good. Love all your recipes.
Thank you so much. Happy you liked it!
Can I use frozen riced cauliflower instead of fresh one?
yes you can.