Cauliflower Rice Stir-Fry with Broccoli and Mushrooms

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A vibrant keto stir-fry featuring riced cauliflower, crisp broccoli, and savory mushrooms in a light garlic-herb sauce. This Asian-inspired vegetarian recipe (low-sodium), ready in about 30 minutes, pairs cauliflower, broccoli, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium head, riced (about 4 cups) cauliflower
• 2 cups, florets broccoli
• 1 cup, sliced mushrooms
• 2 tablespoons olive oil
• 2 cloves, minced garlic
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Pulse 1 medium cauliflower head in a food processor until it resembles rice (1-2 minutes), or grate using a box grater.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 cups broccoli florets and 1 cup sliced mushrooms, stirring for 5 minutes until broccoli is tender-crisp.
3. Step 3: Add 2 minced garlic cloves and stir-fry for 1 minute until fragrant.
4. Step 4: Add 4 cups riced cauliflower and stir-fry for 5 minutes until tender but not mushy, stirring occasionally.
5. Step 5: Stir in 1 tablespoon low-sodium soy sauce and 1 teaspoon sesame oil. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, then cook for 1 minute to combine.