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In recent years, the interest in low-carb diets has surged, driven by a growing awareness of their impact on health and well-being. Many individuals are now turning to low-carb eating as a means to manage weight, improve blood sugar levels, and enhance overall energy. One standout dish that fits seamlessly into this dietary approach is Low Carb Mushroom & Spinach Cauliflower Rice. This delicious, nutrient-packed alternative to traditional rice offers a satisfying texture and flavor profile that can elevate any meal.

Low Carb Mushroom & Spinach Cauliflower Rice

Enjoy a flavorful and healthy meal with this Low Carb Mushroom & Spinach Cauliflower Rice recipe! Made with fresh cauliflower, mushrooms, and spinach, this dish is not only low in carbs but also deliciously satisfying. It's quick to prepare in just 25 minutes, perfect for a weeknight dinner or meal prep. With garlic, onion, and a hint of soy sauce, each bite is packed with flavor. Garnish with parsley for an extra touch!
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Ingredients
  

1 medium head cauliflower (or 1 bag of pre-riced cauliflower)

2 tablespoons olive oil or butter

1 cup fresh mushrooms, sliced (e.g., cremini or button mushrooms)

2 cups fresh spinach, roughly chopped

2 cloves garlic, minced

1/2 onion, finely diced

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes (optional for heat)

1 tablespoon soy sauce or tamari (for a gluten-free option)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Cauliflower: If using a whole cauliflower, remove the leaves and stem, then cut it into florets. Use a food processor to pulse the florets until they resemble rice grains. Alternatively, you can use pre-riced cauliflower for convenience.

    Sauté the Aromatics: In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet. Sauté for about 5-6 minutes or until they release their moisture and become golden brown.

        Add Spinach and Cauliflower Rice: Stir in the chopped spinach, followed by the riced cauliflower. Mix well to incorporate all ingredients. Sauté for another 5-7 minutes, stirring occasionally, until the cauliflower is tender but still has a bit of bite.

          Season and Serve: Season the mixture with salt, black pepper, crushed red pepper flakes (if using), and soy sauce. Taste and adjust seasoning as needed. Remove from heat.

            Garnish and Enjoy: Serve hot, garnished with fresh chopped parsley for added color and flavor.

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