Cauliflower Rice with Mushrooms
Every once in a while, I like to lighten up on carbs, not cutting them out completely, just leaning a bit more on vegetables and protein for a stretch. The tricky part is always figuring out what to eat instead of rice or pasta. That’s where this cauliflower rice comes in. Pulsed in the food processor until it’s rice-sized, then sautéed with mushrooms, walnuts, and a splash of soy sauce, it’s quick, satisfying, and works with just about any topping or sauce you’d put on regular rice.
Why You’ll Love This Recipe:
- A satisfying, rice-like base with none of the carbs
- Comes together in about 35 minutes
- Naturally vegan, gluten-free, and low-carb
- Works with almost any sauce or topping, just like regular rice
Key Ingredients & Substitutions:
- Cauliflower – pulse in a food processor until rice-sized, or grate on the wide side of a box grater. Careful not to over-process, it can turn into a paste.
- Mushrooms – button mushrooms work well, but any variety is fine.
- Walnuts – add crunch and richness. Leave them out for a nut-free version, or swap in sunflower seeds.
- Soy sauce – use a gluten-free version to keep this recipe gluten-free.
Pro Tips for Success:
- Pulse the cauliflower in short bursts, processing too long turns it into a paste instead of rice-like grains.
- Let the cauliflower rice cook undisturbed for a few minutes at a time so it gets some color, not just steam.
- Cover the pan for the final cooking stage, this helps the cauliflower soften evenly.
Serving Suggestions
- Serve as a base for stir-fries, curries, or saucy proteins
- Top with extra chopped walnuts for crunch
- Great alongside grilled tofu or any protein you like for a complete meal
FAQ
- How long does this keep? Up to 3 days in an airtight container in the fridge.
- Can I make this gluten-free? Yes, just use a gluten-free soy sauce.
- Can I use a different nut? Sure, or leave them out entirely, or swap in sunflower seeds for a nut-free version.
Looking for more tasty recipes?
- Green Veggie Pot
- Wild Rice with Red Cabbage
- Quinoa Wraps (VEGAN + GF)
- Green Salad with Charred Broccoli and Avocado
Cauliflower Rice with Mushrooms
Ingredients:
- 1 medium cauliflower
- 1 lb (450g) mushrooms (button mushrooms work well) sliced into wide strips
- 1 medium red onion finely chopped
- 1 cup celery stalks finely chopped
- ½ cup walnuts coarsely chopped
- 2 tbsp olive oil
- 2 tbsp soy sauce (use gluten-free if needed)
- 2 garlic cloves crushed
- ½ cup finely chopped parsley
- ¼ cup water
- Salt and freshly ground black pepper to taste
Instructions:
- Rice the cauliflower: Divide the cauliflower into large florets by hand or with a knife, and place in a food processor. Pulse in short bursts until finely chopped and rice-like. Processing too long will turn it into a paste, so pulse gently. Alternatively, grate the cauliflower on the wide side of a box grater.
- Sauté the aromatics: In a wide skillet with a lid, heat the olive oil. Add the chopped onion, celery, a pinch of salt, and pepper, and sauté, stirring, for about 2 minutes. Add the mushrooms and cook for another 2 minutes, stirring occasionally. Add the garlic and walnuts, and stir.
- Add the cauliflower rice: Add the cauliflower rice and stir well. Cook for another 5 minutes, stirring frequently so it browns evenly on all sides.
- Steam and finish: Add the water and soy sauce, stir, and lower the heat to medium-low. Cover and let cook for 10-15 minutes, depending on how soft you like the cauliflower. Once done, stir in the chopped parsley and serve.
Notes:
- Keep in the fridge in an airtight container for up to 3 days.
- Pulse the cauliflower in short bursts, over-processing turns it into a paste instead of rice-like grains.
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