Stir-Fried Cauliflower Rice with Ginger and Mushrooms

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

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.

A flavorful Whole30 side or main dish featuring grated cauliflower stir-fried with fresh ginger, shiitake mushrooms, and green onions. This Whole30 recipe (vegetarian), ready in about 25 minutes, pairs cauliflower head, shiitake mushrooms, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 3, 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.

Prep: 10 min Cook: 15 min Serves 3 120 cal/serving

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Ingredients

1 medium (about 4 cups grated) cauliflower head
8 oz sliced shiitake mushrooms
1 tbsp minced fresh ginger
3 stalks thinly sliced green onions
2 minced garlic cloves
2 tbsp olive oil
2 tbsp coconut aminos
3/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Grate 1 medium cauliflower head using a box grater or pulse in a food processor until it resembles rice (about 4 cups). Set aside.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tbsp minced fresh ginger, sauté for 30 seconds until fragrant.
Step 3: Add 8 oz sliced shiitake mushrooms to the skillet and cook for 5 minutes until softened and edges begin to brown.
Step 4: Stir in the grated cauliflower rice and 2 tbsp coconut aminos. Cook, stirring frequently, for 5-7 minutes until cauliflower is tender but not mushy.
Step 5: Add 3 thinly sliced green onions, 3/4 tsp salt, and 1/4 tsp black pepper. Stir to combine and cook for 1 more minute. Remove from heat and serve hot.