Cauliflower Rice Bowl with Mushrooms + Spinach

Have you tried cauliflower "rice" yet? It's the new zoodles, the latest and greatest trend in the healthy eating world.

If you haven't gotten on the cauliflower rice train yet, I suggest you try it. Why? It's a SUPER easy way to eat more veggies. Plus, if you are looking to reduce or limit grains from your diet, it's a GREAT alternative to traditional rice.

You can totally make your own cauliflower rice - basically you just put raw cauliflower in a food processor and pulse a few times until it's chopped up like rice (see full tutorial here). If you aren't quite ready to try that yet, many grocery stores (like my favorite Trader Joe's!) are offering fresh or frozen riced cauliflower so you can skip the food processor mess and get straight to creating awesome dishes with this yummy rice alternative.

You can use cauliflower rice in anyway that you'd use traditional rice. My favorite way to enjoy it is as the base of a bowl meal. The combination below has been a staple in my kitchen the past few weeks. The entire meal comes together in just a few minutes and boy does it hit the spot on a cold night!

Cauliflower Rice Bowl with Mushrooms + Spinach // vegan, gluten free, grain free, paleo


- 2 cups cauliflower rice (I used the frozen organic cauliflower rice from Trader Joe's)

- 3-4 cups baby spinach

- 2 cups sliced white mushrooms

- 1 medium onion, diced

- 2 tbsp olive oil (or enough to cover the bottom of your pan)

- Sea salt and pepper

- Protein of choice. Some ideas: crab meat, cooked shrimp, organic chicken sausage, garbanzo beans or 2 fried eggs.


1. Add olive oil to large skillet or wok over medium heat. Add in sliced onions and cook for 3-5 minutes, until they start to turn translucent. Season with salt and pepper

2. Add in mushrooms and cook until they begin to brown.

3. Add in cauliflower rice and spinach. Cover your pan and let everything cook until the spinach is wilted and the "rice" is warmed.

4. Taste and adjust seasonings.

5. Add mixture to bowl and top with protein of choice. I also usually add garlic sauerkraut and avocado, but this is optional. Enjoy!


The best part about this recipe? It's adaptable! No onions? Skip em. Don't like mushrooms? Try adding in another veg. Want to kick it up a notch? Mix in some zesty pesto. The possibilities are endless!

Did you make this recipe? I want to know! Leave me a comment below OR, better yet, post a photo on social media and tag me @EmilyNachazel. I can't wait to hear from you!