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In recent years, cauliflower rice has emerged as a popular alternative to traditional rice, largely due to its impressive health benefits and versatility. As more people seek to incorporate healthier options into their diets, cauliflower rice stands out for its low carbohydrate content and high nutritional value. This innovative ingredient allows individuals to enjoy the texture of rice while significantly reducing calorie intake and increasing vegetable consumption.

Low Carb Mushroom & Spinach Cauliflower Rice

Looking for a healthy and delicious side dish? Try this Sautéed Cauliflower Rice with Spinach & Mushrooms! It's packed with flavor and nutrients, making it a perfect addition to any meal. With just a few simple ingredients like fresh spinach, mushrooms, and cauliflower, this easy recipe comes together in under 30 minutes. Sautéed with garlic and seasoned with oregano, it’s light yet satisfying. Don’t forget to garnish with fresh parsley or basil for extra flair! Enjoy!
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Ingredients
  

1 medium head of cauliflower (about 4 cups riced)

2 cups fresh spinach, chopped

1 cup mushrooms, sliced (shiitake or cremini work well)

3 tablespoons olive oil

3 cloves garlic, minced

1 small onion, diced

1 teaspoon dried oregano

1 teaspoon salt (to taste)

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for some heat)

Juice of 1/2 lemon

Fresh parsley or basil for garnish (optional)

Instructions
 

Prepare the Cauliflower Rice: Start by cutting the cauliflower into florets. Using a food processor, pulse the cauliflower florets until they turn into rice-sized grains. Alternatively, you can grate the cauliflower using a box grater.

    Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.

      Add Garlic and Mushrooms: Incorporate the minced garlic and sliced mushrooms into the skillet. Sauté for an additional 5-6 minutes until the mushrooms are tender and once again the mixture is fragrant.

        Cook the Cauliflower Rice: Add the riced cauliflower to the skillet, stirring it well with the mushroom and onion mix. Cook for about 5-7 minutes, stirring occasionally until the cauliflower is tender but not mushy.

          Add Spinach and Seasoning: Stir in the chopped spinach and cook until wilted, about 2 minutes. Season with oregano, salt, black pepper, and red pepper flakes. Squeeze lemon juice over the mixture and stir well to combine.

            Finish and Serve: Drizzle the remaining tablespoon of olive oil over the dish, mix thoroughly, and remove from heat. Garnish with fresh parsley or basil, if desired. Serve warm as a light meal or a side dish.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4