Sautéed Cauliflower Rice with Mushrooms and Spinach

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Lightly sautéed cauliflower rice combined with earthy mushrooms and tender spinach, seasoned with garlic and herbs for a nutritious Whole30 side or main. This Mediterranean-inspired vegetarian recipe (whole30), ready in about 25 minutes, pairs cauliflower head, cremini mushrooms, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, 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.

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Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 120 cal/serving

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Ingredients

1 medium (about 4 cups riced) cauliflower head
8 oz, sliced cremini mushrooms
4 cups, packed fresh spinach
2 tbsp olive oil
3, minced garlic cloves
1 tsp sea salt
1/2 tsp black pepper
2 tbsp, chopped fresh parsley
1 tsp lemon zest

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Instructions

Step 1: Using a food processor, pulse 1 medium cauliflower head until it resembles rice grains, about 1-2 minutes.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced cremini mushrooms and sauté for 5 minutes until golden and their moisture evaporates.
Step 3: Add 3 minced garlic cloves to the skillet and cook for 30 seconds until fragrant.
Step 4: Stir in the riced cauliflower and cook for 5 minutes, stirring occasionally, until tender but not mushy.
Step 5: Add 4 cups packed fresh spinach and cook for 2-3 minutes until wilted.
Step 6: Season with 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp lemon zest, and sprinkle 2 tbsp chopped fresh parsley over the top before serving warm.