Mushroom Cauliflower “Rice” Spinach Skillet

Servings-2

*You can add 4 oz per serving of your favorite protein to this recipe to make it a meal!

Ingredients

• Pam Olive Oil Spray
• 1 stick celery — sliced
• ½ cup onion — chopped
• 1 big garlic clove — minced
• 3 cups mushrooms — sliced
• 14 oz cauliflower rice
• 1/3 cup organic vegetable broth
• Low sodium Soy sauce to taste
• 2 cups spinach
• Salt and black pepper to taste
• 1 tbsp fresh parsley — chopped

Instructions

• Pulse the cauliflower florets in a food processor for about 25-30 seconds
  until it’s a rice-like consistency. Set aside. You can also use pre-riced cauliflower, fresh or frozen.
• In a large skillet add Pam olive oil over medium heat.
• Add onions and celery and cook until tender about 5 minutes.
• Add garlic and cook for 30 seconds.
• Add mushroom and sauté until it’s cooked through.
• Add the cauliflower rice, the vegetable broth, and soy sauce. Allow the cauliflower rice to absorb the vegetable broth. Cook until it is soft, but not mushy.
• Add spinach and cook for 2 minutes. Season with salt and pepper to taste.
• Garnish with chopped fresh parsley before serving. Enjoy!