Fitness / January 7, 2024

Mushroom Cauliflower Rice

Make the ultimate side dish by combining tender mushroom with the low-carb alternative to traditional rice. The result? Mushroom Cauliflower Rice.

Mushroom Cauliflower Rice featured image

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I am constantly looking for new side dishes. Sometimes I’ll attempt recipes I’ve never even heard of (some are more successful than others…). Other times, like this time, I attempt an alternative to a side dish I know very well.

I’ve been making cauliflower rice for years, and have made converts of my family. Though we occasionally still make basmati rice, we’ve found a dish in cauliflower rice that is delicious, healthy, and easy. It also makes for a great canvas that allows me to add other tasty ingredients. I’ve added Cilantro & Lime and Zucchini, and now, I’m adding cremini mushrooms!

What I love most about this version of the side dish is the texture. The rice, celery, kale, onion, and almond flakes, being slightly crunchy, provides a nice contrast to the soft and tender mushrooms, making your mouth do a happy dance with every spoonful.

Is Mushroom Cauliflower Rice Healthy?

Yes, it’s very healthy. Cauliflower rice provides vitamins and nutrients that traditional rice cannot. It’s also low in carbs, which makes it ideal for numerous dietary regimens, including keto, low-carb, vegan, vegetarian, paleo, and Mediterranean. For a gluten-free version, substitute coconut aminos for the soy sauce.

How Do I Make Cauliflower Rice?

First, chop up the cauliflower into florets. At this point, a food processor is your best friend. Add the florets inside its bowl and pulse until the desired consistency is attained. 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. Barring the availability of that, you can either grate the cauliflower like you would cheese, or grab your trusty chef’s knife and cutting board and do it the old-fashioned way.

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 small bunch fresh basil
2 tbsp almond flakes, toasted

INSTRUCTIONS

Sauté

Drizzle the olive oil into a non-stick frying pan and add in the onions, garlic, celery, and sliced mushrooms. Sauté for 5–8 minutes on MEDIUM.

Simmer

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.

Garnish

Top with the fresh basil and almond flakes and serve.

DEVOUR!

Tips & Tricks to Making a Perfect Mushroom Cauliflower Rice

Pulse your rice and don’t let your processor run consistently. The cauliflower can turn mushy very quickly.
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.

Mushroom Cauliflower Rice featured image below

FAQs

what other ingredients can i add?

Raisins, bell peppers, cherry tomatoes, thinly sliced carrots, and zucchini would make excellent meat-free additions.

why is my rice mushy?

First, did you blend it for too long? Only pulse it so you can better monitor its texture. As well, don’t overcook it. Err on the side of under-done. The extra crunch is more desirable than a mushy dish.

does cauliflower rice smell?

Cauliflower has its own distinct smell, but don’t worry, it goes away as it cooks.

are cremini and baby bella mushrooms the same?

Yes, they are. They’re closely associated with white-button mushrooms, which are younger and smaller than creminis, and portobello mushrooms, which are fully matured versions of creminis.

Variations

Zucchini Cauliflower Rice: A low-cal, veggie-heavy side dish featuring zucchini and Parmesan cheese.

Cilantro Lime Cauliflower Rice: A cauliflower rice dish with Mexican flair. Perfect for burritos and bowls.

Green Cauliflower Rice: It’s all gone green, with jalapeno, green onions, and cilantro taking their place alongside the cauliflower rice.

How to Prep and Store Mushroom Cauliflower Rice

Let the rice cool then store it in an airtight container or resealable bag. Put it in the fridge where it should last for up to 5 days. You can also freeze it for up to 3 months, but note that the texture may be compromised. You can reheat the rice straight from frozen, if you like, in the microwave or on the stove.

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

Cook Time 25

Total Time 40

Servings

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.