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11Ingredients
10Minutes
120Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 stalk celery (sliced)
- 1/2 cup onion (chopped)
- 1 garlic clove (minced)
- 3 cups mushrooms (sliced)
- 14 oz. cauliflower rice (see instructions below on how to make the cauliflower rice)
- 1/3 cup vegetable broth
- 2 cups spinach
- salt
- pepper
- 1 Tbsp. fresh parsley (chopped)
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Directions
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories120Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium320mg13% |
Potassium690mg20% |
Protein5g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A30% |
Vitamin C100% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(25)
Stewart a year ago
Easy to make & Tasty! I kicked it up a notch by doubling the garlic & adding some sesame oil & 5 spice powder!
Meredith a year ago
I loved it just as is. I also added a cup of crumbled chorizo seitan with the mushrooms it took it up even high to six stars. Loved it
Caroline Guntur 2 years ago
Turned out great! I added extra garlic and onions, plus a few other spices. Tasted nothing like cauliflower; more like a stir-fry!
Yummly User 3 years ago
This was delicious. I used chicken broth and some thyme. We really enjoyed it!
Jean Woods 3 years ago
Good, I used avocado oil instead of EVOO, no extra water needed, added extra onions, celery and variety of mushrooms. i also added a splash of coconut aminos.
Alicia 3 years ago
Pretty good! I added fresh corn for some crunch and completely omitted the vegetable broth since my cauliflower rice was frozen and cooked a bit moist on its own. Also a splash of white wine vinegar during the mushroom sauté. Healthy!
Duquette 3 years ago
I will definitely be making this one again. I used it as a side and it went really well with the food I made!
Phik Conway 3 years ago
Ellecent !!! Made it per direction, would definitely make again, quick and easy
Craft 3 years ago
I was pleasantly surprised at how delicious this was considering I don’t even like cauliflower! I used frozen cauliflower rice that was thawed for 2 minutes in the microwave before adding to the skillet.
Wendy 3 years ago
This is really delicious and very filling. Two things: make sure you drain the liquid from the mushroom/garlic mixture AND from the spinach. Otherwise, I find it much too liquidy. Second, add goat cheese to the top when serving. Makes all the difference in the world - the creamy texture and soury taste really add to the dish.
Kristan Cohen 3 years ago
I loved it! I didn't have spinach so I used Kale. I cooked it first with some olive and white wine, plated it then added it back in when the recipe had the spinach added. Tasted great.
Steven Tuell 3 years ago
I made this for Thanksgiving, and everybody loved it! Recipe notes: if you’re a vegetarian, add Parmesan cheese to it; it needs Parmesan cheese. Also, if you don’t mind a little hot, some red pepper flakes livened it up a bit
Lindsey 3 years ago
Pretty good! I didn’t carefully measure the water, so it was a little more watery than I would have liked. Also, it needs something fatty to make it more satiating, but overall, it’s fairly simple to make and delicious.
Angela 4 years ago
This was so yummy and so easy to make. I used it as a side. Healthy and filling! I used shallots instead of onions. I will definitely make it again.
DMarie 4 years ago
Based on other input, I added more spices(Italian) and it was deeelicious! Grabbed some for a quick snack when home from work and it was even better cold stuffed into a piece of pita bread. Definitely on my "will make again" list!
Yuri 5 years ago
amazing... added thym and origano..
some teriyaki sauce at the end enhanced the flavour of thr whole dish.
S G. 5 years ago
I didn't have celery on hand. But still, it tasted amazing! I loved it! I will definitely make it again.