Recipe of the Week: Mushroom Cauliflower “Rice” Spinach Skillet
*You can add 4 oz per serving of your favorite protein to this recipe to make it a meal!
Pam Olive Oil Spray
1 stick celery — sliced
½ cup onion — chopped
1 big garlic clove — minced
3 cups mushrooms — sliced
14 oz cauliflower rice
1/3 cup organic vegetable broth
Low sodium Soy sauce to taste
2 cups spinach
Salt and black pepper to taste
1 tbsp fresh parsley — chopped
Pulse the cauliflower florets in a food processor for about 25-30 seconds
until it’s a rice-like consistency. Set aside. You can also use pre-riced cauliflower, fresh or frozen.
In a large skillet add Pam olive oil over medium heat.
Add onions and celery and cook until tender about 5 minutes.
Add garlic and cook for 30 seconds.
Add mushroom and sauté until it’s cooked through.
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.
Add spinach and cook for 2 minutes. Season with salt and pepper to taste.
Garnish with chopped fresh parsley before serving. Enjoy!