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I will be the first to admit that cauliflower "rice" doesn't necessarily taste like rice, so if you're looking for a 1:1 swap (that just so happens to be carb-less), it's not exactly going to do the trick. BUT, if you treat cauliflower rice like the special unicorn that it is, you'll be surprised with how much you can do with it — and just how much of it you can eat in one sitting.
This mushroom cauliflower "rice" skillet recipe from Primavera Kitchen takes an entire skillet of vegetables and turns it into a hearty, satisfying, healthy dinner in just 20 minutes. And because of that, you will probably be able to look past the fact that cauliflower rice should really be called cauliflower crumbles.
To make this dish you'll need lots of mushrooms and fresh spinach (they will shrink like crazy!), onions, celery, garlic, and cauliflower (pre-riced or ready-to-rice). In a large skillet, heat a bit of olive oil and sweat onions and celery until translucent. Once they're ready, add in garlic, mushrooms, cauliflower rice, vegetable broth, and soy sauce (or coconut aminos). Add the spinach last because it will wilt super quickly.
This can serve as a standalone meal or as a side to your favorite chicken or fish. You can also eat this in a bowl and top with the perfect boiled egg.
Can you think of a better name for cauliflower rice?
→ Get the Recipe: Mushroom Cauliflower Rice Skillet from Primavera Kitchen