Mushroom Cauliflower "Rice" Skillet Recipe

ads This recipe was fabulous ... well worth the effort of standing and stirring! You can never have too many mushrooms in my book. That "typo" only made it better! ;) I only made one change to the recipe -- because there's an alcoholic in the house, I substituted the wine for white grape juice and it was really good! I found that the risotto was actually even better the next day for lunch, too. It reheats really well in the microwave with a dampish paper towel over the top.

Mushroom Cauliflower "Rice" Skillet Recipe

Ingredients
2 tbsp extra-virgin olive oil
1 stick celery sliced
½ cup onion chopped
1 big garlic clove minced
3 cups mushrooms sliced
14 oz. 400g cauliflower rice (see instructions below on how to make the cauliflower rice)
1/3 cup organic vegetable broth
Soy sauce to taste If you are on Whole30 or following gluten-free/paleo diet you should use Coconut Aminos or Teriyaki it's a  soy sauce alternative.
2 cups spinach
Salt and black pepper to taste
1 tbsp fresh parsley chopped
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Instructions
Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside.
In a large skillet add olive oil over medium heat.
get the full instructions @ primaverakitchen.com

source https://newcookpad.blogspot.com/2018/11/mushroom-cauliflower-skillet-recipe.html ads