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easy mushroom cauliflower rice
Milica

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.
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Course: Side Dish
Ingredients Method

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 or coconut aminos for a soy-free option gluten-free soy sauce
  • 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

Method
 

Prepare the Cauliflower Rice
  1. Start by cutting the cauliflower into small florets. Place the florets in a food processor and pulse until they resemble rice grains.
  2. Avoid over-processing to prevent mushiness. If you’re using store-bought cauliflower rice, skip this step and measure out 4 cups.
Cook the Aromatics
  1. 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.
  2. Add the minced garlic and stir for another minute, releasing its fragrant aroma.
Sauté the Mushrooms
  1. 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.
  2. This step adds depth to the dish and enhances its umami flavor.
Add the Vegetables
  1. 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.
Stir in the Cauliflower Rice
  1. Increase the heat slightly and add the cauliflower rice to the skillet. Stir thoroughly to mix it with the vegetables and mushrooms.
  2. Cook for 5–7 minutes, stirring often, until the cauliflower rice is tender but not mushy.
Season the Dish
  1. 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.
  2. Stir everything together and taste to adjust the seasoning if needed.
Garnish and Serve
  1. 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.
  2. Serve hot as a main dish or pair it with your favorite vegan protein.
Gluten-Free Options
  1. This recipe is naturally gluten-free when using tamari or coconut aminos instead of regular soy sauce.
  2. Always double-check ingredient labels to ensure there are no hidden gluten-containing additives.