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In recent years, cauliflower rice has surged in popularity, captivating health enthusiasts and home cooks alike as a nutritious alternative to traditional grains. This trend is driven by the growing awareness of the benefits of low-carb diets, as well as the desire for gluten-free options in our meals. The versatility of cauliflower rice allows it to be incorporated into various dishes, making it a staple in many kitchens. Among the myriad of recipes that feature this delightful ingredient, the Mushroom & Spinach Cauliflower Rice Delight stands out, not only for its vibrant colors but also for its unique combination of flavors.

Low Carb Mushroom & Spinach Cauliflower Rice

Enjoy a delicious and healthy Mushroom & Spinach Cauliflower Rice Delight that's both easy to make and bursting with flavor! This simple recipe uses riced cauliflower, sautéed mushrooms, and fresh spinach, all seasoned perfectly with garlic and herbs. Ready in just 25 minutes, it's a perfect low-carb side dish or a light main meal. Add a sprinkle of Parmesan cheese for extra richness and a splash of lemon for freshness. A nutritious and tasty addition to your dinner table!
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Ingredients
  

1 medium head of cauliflower (approximately 4 cups of riced cauliflower)

2 tablespoons olive oil

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

2 cups fresh spinach, chopped

3 cloves garlic, minced

1 small onion, finely chopped

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional for serving)

1 tablespoon lemon juice (for freshness)

Instructions
 

Prepare the Cauliflower: Remove the leaves and stem from the cauliflower, and break it into florets. Using a food processor, pulse the florets until they resemble rice grains. Alternatively, grate the cauliflower with a box grater.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until it becomes translucent. Then add the minced garlic and cook for an additional 30 seconds until fragrant.

      Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5-7 minutes until they are tender and browned, stirring occasionally.

        Add Spinach and Cauliflower Rice: Toss in the fresh spinach, allowing it to wilt slightly. Then, add the riced cauliflower to the skillet. Stir well to combine all the ingredients.

          Season and Cook: Sprinkle in the dried oregano, thyme, salt, and pepper. Stir everything together and cook for an additional 5-7 minutes, allowing the cauliflower rice to become tender but not mushy.

            Finish with Lemon: Once cooked, remove the skillet from heat and drizzle the lemon juice over the mixture. Give it a final stir.

              Serve: Taste and adjust seasoning if necessary. Serve warm, topped with grated Parmesan cheese if desired.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4