Cauliflower Rice Mushroom Pilaf

Serving Size: 10 people

Healthy and delicious Cauliflower Rice Mushroom Pilaf. A flavorful one-pot dish with just 5 ingredients. It is a perfect weeknight dish to enjoy as a side or as a meal. This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, and vegan too.

This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, and vegan too.

Recipe by: Amy Casey Cooks

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time50

Recipe Serving Size10 people

Cooking Tools Required

5-quart saucepot, Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Top Stove

Ingredients

40 ounce frozen riced cauliflower defrost a few minutes
4 tablespoon extra virgin olive oil divided
2 each medium yellow onion diced
6 clove garlic minced
16 ounce cremini mushrooms sliced and divided
4 cup baby spinach packed cups
4 tablespoon vegetable broth
1 tablespoon Kosher salt adjust as needed, based on the broth you are using

To garnish (optional)

2 ½ tablespoon vegan butter optional
⅔ cup green onion diced
1 lime juiced

Instructions

Heat a large saute pan over medium heat. Add the oil. When the oil begins to shimmer, add the onion, garlic, and mushrooms. Sauté the the vegetables for 6 to 8 minutes or until the onions are translucent and the mushrooms are cooked.
Add the baby spinach and sauté for 2 to 3 minutes. Stir until the spinach is wilted.
Add the riced cauliflower to the sauté pan and stir to combine.
Add the vegetable broth and place a lid on the pan. Steam the rice for 3 to 4 minutes.
Season with the salt and garnish.
Serve warm.

Nutrition