Are you tired of regular rice? Do you try to find some low-carb substitute for rice? Then the cauliflower rice with yummy sautéed mushrooms is the right dish for you!
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Some time ago, I wrote an article about cutting carbs on a vegan diet and I got tons of messages from people asking me what the right ways are to lose weight while being a vegan. I created a low carb foods swaps cheatsheet to make it easier! Here it is:
Of course, if you are into vegetables, you will actually find cauliflower rice very delicious and as a perfect substitute for regular rice. There are so many recipes that include cauliflower rice as a healthier ingredient that you will be very surprised!
Why should you eat cauliflower (apart from being low in carbs)? Because it is:
- high in fibre and keeps you full for a long time
- good for a weight loss
- packed with vitamin B, antioxidants, and phytonutrients
- helpful for good digestion
- powerful brain food that has a positive effect on our memory and brain health
This recipe combines cauliflower rice with sauéed mushrooms because it’s such an amazing combination. Mushrooms are great in almost any savoury dish. I definitely prefer sautéed mushrooms because they release their liquid and they are soft and have a very specific flavour.
More cauliflower and mushroom recipes? Try these:
This recipe can be done as a fairly quick and easy weeknight dinner for a whole family. I added some spinach for extra protein and iron.
You can also add raisins if you like them! I included them in this recipe. They add a touch of sweetenes!
Cauliflower Rice With Sautéed Mushrooms
Equipment
- Food Processor
Ingredients
- 1 large cauliflower head
- 2 tbsp dairy-free butter
- 1 brown onion diced
- 2 cups mushrooms sliced
- 3 cloves garlic minced
- 1/4 cup raisins optional
- 1 tbsp balsamic vinegar
- 2 cups spinach
- salt and pepper to taste
Instructions
- In a food processor, process cauliflower florets until you get cauliflower rice. You can also use premade cauliflower rice.
- Heat dairy-free butter in a large frying pan. Add onion and mushrooms. Cook over medium-high heat until mushrooms are light brown, about 5 minutes. Reduce heat.
- Continue cooking mushrooms and onion for another 2-3 minutes until mushrooms are soft.
- Add garlic and cook for 2 minutes more.
- Add balsamic vinegar and stir into cauliflower rice and raisins, if using. Cook for 10-15 minutes until the cauliflower rice starts getting a golden colour.
- Add spinach and stir. Cooking for additional 1-2 minutes over low heat.
- Taste and add salt and/or pepper according to your liking.
Did you make this recipe? Don’t forget to tag me on Instagram @writtenbyvegan or use hashtag #writtenbyvegan or share it with your friends and family! You can also rate this recipe below! 🙂
Klara Walterova
Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.