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Mushroom Cauliflower Rice Skillet Recipe #dinnerrecipe #food #amazingrecipe

This Mushroom Cauliflower Rice Skillet is a delectable low-carb, paleo, whole30 and veggie lover/vegan fundamental dish for supper. Also, it's done in just 20 minutes.

In the event that you read Primavera Kitchen frequently, you realize that I'm around one-container/skillet formulas. I have bunches of these kinds of formulas on my blog and the most well known formulas are Ground Turkey Sweet Potato Skillet, Asparagus Sweet Potato Chicken Skillet, Ground Beef Zucchini Sweet Potato Skillet, and Shrimp Vegetable Skillet. For what reason do I adore skillet formulas? Indeed, the appropriate response is so basic: it's simple and fast to make and tidy up is a breeze. For a bustling mother like me, these three points are critical when I'm cooking.

I additionally like the way that you can generally sneak some vegetable in these skillet formulas. Don't you concur? I adore including some asparagus, sweet potato, broccoli, green beans, and, obviously, cauliflower. This one is incredible in light of the fact that it's so adaptable and runs well with all the fixings. Cauliflower rice is my thing right now.

Garlic Parmesan Cauliflower Rice: Super simple and adaptable side dish that runs with totally nearly everything. It's broiled for around 20 minutes and it's too flavourful with bunches of olive oil, garlic and herbs.
Mushroom Cauliflower Rice Skillet Recipe #dinnerrecipe #food #amazingrecipe
Also try our recipe Healthy stuffed potato skins #dinnerrecipe #food


  •  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. 400g cauliflower rice (see instructions below on how to make the cauliflower rice)
  •  1/3 cup organic vegetable broth
  •  Soy sauce to taste — If you are on Whole30 or following gluten-free/paleo diet you should use Coconut Aminos or Teriyaki it's a  soy sauce alternative.
  •  2 cups spinach
  •  Salt and black pepper to taste
  •  1 tbsp fresh parsley — chopped
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  1. Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside.
  2. In a large skillet add olive oil over medium heat.
  3. Add onions and celery and cook until tender about 5 minutes.
  4. Add garlic and cook for 30 seconds.
  5. Add mushroom and sauté until it’s cooked through.
  6. 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.
  7. Add spinach and cook for 2 minutes. Season with salt and pepper to taste.
  8. Garnish with chopped fresh parsley before serving. Enjoy!

Read more our recipe BEER AND HORSERADISH SLOW COOKER BEEF STEW #dinnerrecipe #food

Source : bit.ly/2HVMqLK

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