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In recent years, low-carb diets have surged in popularity, captivating health enthusiasts and casual eaters alike. As more people become aware of the health benefits associated with reducing carbohydrate intake, they are seeking innovative ways to enjoy familiar dishes without the added carbs. One of the standout alternatives that has emerged in this culinary landscape is cauliflower rice. This versatile ingredient not only serves as a nutritious substitute for traditional grains but also offers a blank canvas for a myriad of flavors and textures.

Low Carb Mushroom & Spinach Cauliflower Rice

Looking for a delicious and healthy side dish? Try this Low Carb Mushroom & Spinach Cauliflower Rice! It's packed with flavor from sautéed mushrooms and fresh spinach, all coming together in just 30 minutes. Simple ingredients like cauliflower, garlic, and herbs make this recipe both nutritious and satisfying. Perfect as a light main course or a side to your favorite protein. Don’t forget to top it off with a sprinkle of parmesan and fresh parsley for extra flair!
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Ingredients
  

1 medium head of cauliflower, riced (or 4 cups pre-packaged cauliflower rice)

2 tablespoons olive oil

1 small onion, diced

3 cloves garlic, minced

8 ounces mushrooms, sliced (cremini or button)

4 cups fresh spinach, roughly chopped

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons parmesan cheese (optional, for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Start by preparing your cauliflower. If using a whole head, chop it into florets and pulse in a food processor until it resembles rice-sized grains. If using pre-packaged cauliflower rice, simply set it aside.

    Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.

      Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, or until the mushrooms are tender and have released their moisture.

        Add the riced cauliflower to the skillet. Stir well to combine with the mushroom and onion mixture. Cook for about 5-6 minutes, stirring occasionally, until the cauliflower is tender but not mushy.

          Toss in the chopped spinach, dried thyme, and oregano. Cook for an additional 2-3 minutes until the spinach wilts down. Season with salt and pepper to taste.

            For added flavor, you may stir in grated parmesan cheese at this point (optional).

              Remove from heat and garnish with freshly chopped parsley before serving.

                Enjoy your delicious Low Carb Mushroom & Spinach Cauliflower Rice as a perfect side dish or a light main course!

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4