Ingredients
10 oz frozen riced cauliflower
1 tablespoon soy sauce or coconut aminos
2-3 tablespoons olive oil
1/2 cup chopped onion
2 minced garlic cloves
3 cups sliced mushrooms
2 cups spinach
Additional soy sauce to taste
Directions:
Cook the Cauliflower Rice:
Prepare the frozen riced cauliflower according to the package instructions. Set aside.
Sauté the Onions:
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Cook the Mushrooms:
Add the sliced mushrooms to the skillet.
Sauté until the mushrooms are browned and tender, about 5-7 minutes.
Add Garlic and Cauliflower Rice:
Stir in the minced garlic and cook for about 1 minute until fragrant.
Add the cooked cauliflower rice and soy sauce or coconut aminos to the skillet.
Mix well until the cauliflower rice absorbs the sauce and is evenly combined with the mushrooms and onions.
Add Spinach:
Place the spinach on top of the mixture and stir it in.
Cook until the spinach has wilted, about 2-3 minutes.
Season and Serve:
Taste and adjust the seasoning, adding more soy sauce if desired.
Serve hot as a nutritious low-carb main course or as a flavorful side dish.
Optional:
For a complete meal, top with a fried egg, grilled chicken, or your preferred protein..
This mushroom and spinach cauliflower rice is versatile and can be easily tailored to your taste! Enjoy!