Mushroom Cauliflower Rice – Quick & Easy

Looking for a hearty, healthy, and flavorful dish that’s both vegetarian and vegan? This mushroom cauliflower rice recipe is your answer.

It’s packed with savory shiitake mushrooms, nutritious cauliflower, and a handful of other simple ingredients.

Plus, it’s gluten-free and perfect for a quick lunch or dinner.

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Ingredients

• 1 medium head of cauliflower (or 4 cups pre-riced cauliflower)
• 2 tablespoons olive oil (or avocado oil for a richer flavor)
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 2 cups fresh shiitake mushrooms, cleaned and sliced
• 1 medium carrot, grated (optional for a pop of color and sweetness)
• 1/2 cup frozen peas (optional)
• 2 tablespoons tamari (gluten-free soy sauce) or coconut aminos for a soy-free option
• 1 teaspoon sesame oil (optional, for flavor)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon smoked paprika (optional)
• 2 green onions, thinly sliced for garnish
• Fresh parsley or cilantro for garnish (optional)
  
  

Instructions

Step 1: Prepare the Cauliflower Rice

Start by cutting the cauliflower into small florets. Place the florets in a food processor and pulse until they resemble rice grains.

Avoid over-processing to prevent mushiness. If you’re using store-bought cauliflower rice, skip this step and measure out 4 cups.

Step 2: Cook the Aromatics

Heat a large skillet or wok over medium heat. Add olive oil and let it warm up. Toss in the diced onion and sauté for 2–3 minutes until it turns translucent.

Add the minced garlic and stir for another minute, releasing its fragrant aroma.

Step 3: Sauté the Mushrooms

Add the sliced shiitake mushrooms to the skillet. Cook for 5–6 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown slightly.

This step adds depth to the dish and enhances its umami flavor.

Step 4: Add the Vegetables

If you’re including carrots and peas, add them now. Stir well to combine, and cook for another 2–3 minutes. The vegetables should soften slightly but retain their vibrant colors.

Step 5: Stir in the Cauliflower Rice

Increase the heat slightly and add the cauliflower rice to the skillet. Stir thoroughly to mix it with the vegetables and mushrooms.

Cook for 5–7 minutes, stirring often, until the cauliflower rice is tender but not mushy.

Step 6: Season the Dish

Drizzle tamari or coconut aminos over the mixture, ensuring even distribution. Add sesame oil, ground black pepper, and smoked paprika for a hint of smokiness.

Stir everything together and taste to adjust the seasoning if needed.

Step 7: Garnish and Serve

Once the cauliflower rice is cooked to your liking, remove the skillet from heat. Sprinkle green onions and fresh parsley or cilantro on top for a burst of freshness.

Serve hot as a main dish or pair it with your favorite vegan protein.

Gluten-Free Options

This recipe is naturally gluten-free when using tamari or coconut aminos instead of regular soy sauce.

Always double-check ingredient labels to ensure there are no hidden gluten-containing additives.

Tips for Success

1. Use fresh ingredients: Fresh shiitake mushrooms and cauliflower yield the best flavor and texture.
2. Don’t overcrowd the pan: If your skillet is too small, cook in batches to avoid steaming the ingredients.
3. Customize the veggies: Feel free to add zucchini, bell peppers, or any vegetables you have on hand.
4. Add protein: For a more filling meal, include tofu, tempeh, or chickpeas.
5. Meal prep-friendly: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to maintain texture.
   
   

Why You’ll Love This Recipe

This mushroom cauliflower rice is a versatile dish that checks all the boxes. It’s quick to prepare, loaded with nutrients, and full of umami flavor from the shiitake mushrooms.

Plus, it fits perfectly into vegan, vegetarian, gluten-free, and low-carb diets. Whether you’re cooking for yourself or serving a crowd, this dish will surely impress.