Cauliflower Rice Stir-Fry with Garlic Butter and Mushrooms

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A savory low-carb cauliflower rice stir-fry cooked in garlic butter and studded with sautéed mushrooms for a satisfying keto vegetable side. This Asian Fusion-inspired keto recipe (vegetarian), ready in about 25 minutes, pairs cauliflower florets, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 4 cups grated into rice-sized pieces cauliflower florets
• 3 tbsp unsalted butter
• 4 minced garlic cloves
• 1 cup sliced cremini mushrooms
• 2 chopped green onions
• 1 tbsp soy sauce (or tamari)
• 1/4 tsp black pepper
• 1/2 tsp salt

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Instructions

1. Step 1: Heat 2 tbsp unsalted butter in a large skillet over medium heat until melted and foaming. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
2. Step 2: Add 1 cup sliced cremini mushrooms, stirring occasionally, and cook for 5 minutes until mushrooms release their moisture and start to brown.
3. Step 3: Stir in 4 cups grated cauliflower rice, 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring frequently, for 6-7 minutes until cauliflower is tender but not mushy.
4. Step 4: Remove from heat and stir in 1 tbsp unsalted butter and 2 chopped green onions for fresh flavor. Serve warm as a keto-friendly side dish.