Mushroom and Spinach Cauliflower Stir-Fry
A vibrant, protein-rich stir-fry with tender cauliflower and fresh greens, ready in 25 minutes. This Asian-inspired vegetarian recipe (low-carb, whole30), ready in about 25 minutes, pairs cauliflower, mushrooms, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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
- 2 cups cauliflower
- 1 cup mushrooms
- 3 cups spinach
- 2 cloves garlic
- 2 tbsp coconut aminos
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Cut 2 cups cauliflower florets into small, even pieces. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add 1 cup sliced mushrooms and cook for 4-5 minutes until golden brown, stirring occasionally. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 3: Add cauliflower and 1/2 tsp sea salt to the skillet, stirring to coat. Cook for 8-10 minutes until cauliflower is tender-crisp, adding a splash of water if it sticks. Stir in 3 cups fresh spinach and 2 tbsp coconut aminos until spinach wilts and is fully coated, about 1 minute.
