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In recent years, the demand for nutritious, low-carb meals has surged as more people recognize the importance of maintaining a balanced diet while managing carbohydrate intake. Among the many options available, one dish that stands out for its flavor and health benefits is Savory Low Carb Mushroom & Spinach Cauliflower Rice. This delightful recipe not only caters to those following ketogenic or low-carb diets but also provides a satisfying and nutrient-dense alternative to traditional rice dishes. Whether enjoyed as a side dish or a wholesome main course, this dish is sure to please both your palate and your health goals.

Low Carb Mushroom & Spinach Cauliflower Rice

Discover a deliciously savory low carb dish with this Mushroom & Spinach Cauliflower Rice recipe! Packed with fresh spinach, earthy mushrooms, and riced cauliflower, it's a perfect keto-friendly meal option. Sautéed with garlic and onion for added flavor, it's easy to make and can be served as a side or main course. Ready in just 25 minutes, this dish is nutritious, satisfying, and sure to impress. Try it out for a healthy weeknight dinner!
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Ingredients
  

1 medium head of cauliflower, riced (about 4 cups)

2 cups fresh spinach, chopped

1 cup mushrooms, sliced (button or cremini work well)

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil or butter

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1/2 teaspoon smoked paprika (optional)

1/4 cup grated Parmesan cheese (optional for a keto-friendly addition)

Fresh parsley, chopped (for garnishing)

Instructions
 

Rice the Cauliflower: Begin by removing the leaves and stem from the cauliflower. Cut it into florets and pulse in a food processor until it resembles rice. Alternatively, you can grate it with a box grater.

    Sauté Aromatics: In a large skillet, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet. Cook for an additional 5-7 minutes until they are nicely browned and any liquid they release has evaporated.

        Add Cauliflower Rice: Stir in the riced cauliflower, salt, black pepper, and smoked paprika, if using. Cook for about 5-7 minutes, stirring occasionally until the cauliflower is tender but not mushy.

          Incorporate Spinach: Fold in the chopped spinach and cook for another 2-3 minutes until the spinach is wilted and bright green. Remove from heat.

            Finish and Serve: If using, sprinkle the grated Parmesan over the hot cauliflower rice and mix until well combined. Garnish with fresh parsley before serving.

              Enjoy: Serve warm as a side dish or a main meal, savoring the rich flavors and low-carb satisfaction!

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