Cauliflower Rice and Mushroom Skillet Recipe (Keto and Vegan)

Cauliflower Rice and Mushroom Skillet Recipe (Keto and Vegan)

This little cauliflower rice and mushroom pan-fried recipe is a delicious, low-carb, vegan / vegetarian main course for dinner. And it's done in just 20 minutes, another definite plus for a quick, balanced and truly delicious meal!

Cauliflower Rice and Mushroom Skillet 

4 portions 
20 minutes 



2 tablespoons of olive oil 
1 stalk of celery, sliced
½ cup chopped onion
1 large clove of garlic, minced 
3 cups sliced ​​mushrooms
14 oz. (400g) cauliflower rice (see instructions below for making cauliflower rice)
1/3 cup organic vegetable broth
Soy sauce to taste, or tamari or nuoc-mâm
2 cups of spinach
1/2 cup ofAlmonds tapering 
Black pepper to taste
1 tablespoon chopped fresh parsley



  1. Pass the cauliflower florets in a food processor for about 25-30 seconds until it is a rice-like texture. Put aside.
  2. In a large skillet heated over medium heat, add olive oil.
  3. Add the onions and celery. Cook until tender, about 5 minutes.
  4. Add the garlic and cook for 30 seconds.
  5. Add the mushrooms and sauté until cooked through.
  6. Add the cauliflower rice, vegetable broth and chosen sauce. Let the cauliflower rice absorb the vegetable broth. Cook until soft, but not mushy.
  7. Add the spinach and cook for 2 minutes.
  8. Season with pepper to taste.
  9. Garnish with chopped fresh parsley and Almonds tapered before serving.

Bon appétit!


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