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In recent years, the popularity of low-carb diets has soared, with many individuals turning to healthier eating habits to improve their overall well-being. As more people become aware of the benefits of cutting back on carbohydrates, the search for delicious, nutritious, and easy-to-make recipes has led to the rise of creative dishes that cater to these dietary preferences. One such dish that stands out is the Low Carb Mushroom & Spinach Cauliflower Rice. This flavorful recipe not only satisfies your palate but also aligns perfectly with a low-carb lifestyle.

Low Carb Mushroom & Spinach Cauliflower Rice

Discover a delicious low-carb dish with this Mushroom & Spinach Cauliflower Rice recipe! Perfect for a healthy dinner or a light lunch, it combines riced cauliflower, fresh spinach, and mushrooms sautéed in olive oil for a flavorful and satisfying meal. With hints of garlic and oregano, this dish is easy to make and can be ready in just 25 minutes. Optionally top with Parmesan cheese for an extra touch. Enjoy this nutritious dish that’s packed with flavor!
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Ingredients
  

1 medium head of cauliflower, riced (or 4 cups store-bought riced cauliflower)

2 cups fresh spinach, chopped

8 oz mushrooms, sliced (cremini or button)

3 tablespoons olive oil

3 cloves garlic, minced

1 small onion, finely chopped

1 teaspoon dried oregano

1 teaspoon salt (to taste)

½ teaspoon black pepper (to taste)

2 tablespoons grated Parmesan cheese (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Start by preparing your cauliflower rice. If using a whole head of cauliflower, remove the leaves and stem, then cut it into florets. Place the florets in a food processor and pulse until it resembles rice. Alternatively, you can use pre-riced cauliflower.

    In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3 minutes, or until it becomes translucent.

      Add the garlic to the skillet and stir for another minute, ensuring it doesn’t burn.

        Incorporate the sliced mushrooms and cook them for about 5-7 minutes until they release their moisture and begin to brown.

          Mix in the riced cauliflower, oregano, salt, and pepper. Stir to combine, and let it cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.

            Add the chopped spinach to the skillet, stirring until it wilts down, which should take about 2-3 minutes.

              If desired, sprinkle the grated Parmesan cheese over the mixture, stirring until melted and evenly distributed.

                Remove from heat and garnish with fresh parsley before serving.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4