Cauliflower Rice

 

 The following Cauliflower Rice Recipe makes an excellent low-carb, paleo, whole30, vegan/vegetarian main course for a meal. Furthermore, it's the ideal weeknight meal, taking only 20 minutes to prepare.

 

Ingredients

2 tbsp extra-virgin olive oil

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

Soy sauce to taste

2 cups spinach

Salt and black pepper to taste

1 tbsp fresh parsley chopped

 

In a food processor, pulse the cauliflower florets for about 25-30 seconds, or until they have the texture of rice. Place aside. Heat the olive oil in a large skillet over medium heat. Cook until the onions and celery become soft, about 5 minutes. Cook for 30 seconds after adding the garlic. Sauté the mushroom until it is cooked through. Combine the cauliflower rice, vegetable broth, and soy sauce in a mixing bowl. Give the cauliflower rice time to take in the vegetable broth for a few minutes. Cook until tender but not soupy. Cook for two minutes after adding the spinach. Season according to preference with salt and pepper. Before serving, garnish with fresh parsley. Have fun!