Keto Mushroom Cauliflower Rice
This Keto Mushroom Cauliflower Rice is a low-carb, high-flavor side bursting with garlicky mushrooms, fresh herbs, and buttery richness. Ready in 20 minutes, it’s gluten-free, grain-free, and perfect for keto, paleo, or Whole30 diets—comfort food without the carbs.
Why You’ll Love This Recipe
This Keto Mushroom Cauliflower Rice is your new low-carb best friend—fluffy, savory, and so satisfying you’ll forget it’s not real rice. Cauliflower rice keeps it light and keto-approved (just 5g net carbs per serving), while meaty mushrooms and aromatic garlic deliver deep, restaurant-worthy flavor. A touch of butter and Parmesan (or nutritional yeast for dairy-free) creates a creamy, umami-packed bite that rivals any risotto. It’s quick enough for weeknights, fancy enough for guests, and endlessly versatile—pair it with steak, chicken, shrimp, or enjoy it solo. Meal prep it, freeze it, love it. This is keto comfort food done right.
Recipe Tips and Tricks
- Dry the Cauliflower: Squeeze riced cauliflower in a clean towel to remove moisture—prevents sogginess.
- Cook Mushrooms First: Let them brown undisturbed for 3-4 minutes to develop rich flavor.
- Don’t Overcook Cauli: Add cauliflower rice last and cook just 3-4 minutes to keep it tender-crisp.
- Use Fresh Herbs: Parsley or thyme at the end brightens the dish; dried herbs work in a pinch.
- Boost Umami: A splash of coconut aminos or Worcestershire (keto-friendly) deepens flavor.
- Finish with Fat: Stir in extra butter or olive oil off heat for silky texture.
- Taste Before Serving: Adjust salt, pepper, or lemon for perfect balance.
- Double the Mushrooms: They shrink—1.5 lbs raw yields perfect ratio with cauliflower.
Keto Mushroom Cauliflower Rice
Keto cauliflower rice with garlicky mushrooms and Parmesan—buttery, low-carb, and ready in 20 minutes.
Ingredients
- ¼ cup grated Parmesan (or nutritional yeast)
- ¼ cup low-sodium chicken or vegetable broth
- ½ tsp lemon zest (optional)
- 1 lb cremini mushrooms, sliced
- 2 tbsp fresh parsley, chopped
- 3 tbsp butter (or ghee), divided
- 4 cloves garlic, minced
- 4 cups cauliflower rice (from 1 large head or pre-riced)
- Pinch red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Prep Cauliflower: If using fresh, pulse florets in food processor until rice-sized; squeeze dry in a towel to remove excess water.
- Slice Mushrooms: Wipe mushrooms clean and slice evenly—this ensures they cook at the same rate.
- Heat the Pan: Melt 2 tbsp butter in a large skillet over medium-high heat until foaming.
- Brown Mushrooms: Add mushrooms in a single layer; cook 3-4 minutes undisturbed until golden, then stir and cook 2 more minutes.
- Aromatics In: Push mushrooms aside, add remaining 1 tbsp butter and garlic; sauté 30 seconds until fragrant.
- Deglaze: Pour in broth, scraping up browned bits—these are flavor gold. !
- Add Cauliflower: Stir in cauliflower rice, season with salt and pepper; cook 3-4 minutes until tender but not mushy.
- Cheese & Herbs: Remove from heat, stir in Parmesan, parsley, and lemon zest (if using) for creamy, fresh finish.
- Taste Test: Adjust seasoning—add more butter, salt, or a pinch of red pepper flakes to your liking.
- Serve Hot: Pile high as a keto side or base for protein—enjoy the buttery, garlicky goodness!
Notes
- Use a wide 12-inch skillet for best browning and even cooking.
- Frozen cauliflower rice works—thaw and squeeze very dry before using.
- For meal prep, portion into containers; reheat with a pat of butter.
- Top with a fried egg for a keto breakfast bowl.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 167Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 31mgSodium 499mgCarbohydrates 13gFiber 3gSugar 4gProtein 8g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Cauliflower (1 large head or 4 cups riced): Fresh or frozen; fresh yields better texture when squeezed dry.
- Mushrooms (1 lb, cremini or mixed): Cremini for meatiness; shiitake for depth; wipe clean, don’t wash.
- Butter (3 tbsp, divided): Adds richness; ghee or avocado oil for dairy-free.
- Garlic (4 cloves, minced): Fresh is non-negotiable for bold flavor.
- Parmesan (¼ cup, grated): Adds salty, nutty finish; omit for paleo/Whole30 or use nutritional yeast.
- Fresh Parsley (2 tbsp, chopped): Brightens the dish; thyme or chives also work.
- Chicken or Vegetable Broth (¼ cup): Adds moisture and flavor; low-sodium preferred.
- Salt and Pepper (to taste): Season in layers—mushrooms need more than cauliflower.
- Lemon Zest (½ tsp, optional): Adds bright, fresh note without carbs.
- Red Pepper Flakes (pinch, optional): For subtle heat.
Variations and Substitutions
- Protein Add-In: Stir in cooked shrimp, bacon, or rotisserie chicken for a full meal.
- Cheese Swap: Pecorino, asiago, or dairy-free Parmesan for different flavor profiles.
- Herb Twist: Rosemary, sage, or truffle salt for gourmet flair.
- Vegan Version: Use olive oil, vegetable broth, and nutritional yeast instead of butter/Parmesan.
- Spicy Kick: Add diced jalapeño or cayenne with the garlic.
- Creamy Style: Stir in 2 tbsp heavy cream or coconut cream at the end.
- Asian Fusion: Use sesame oil, coconut aminos, and top with green onions.
- Truffle Luxe: Drizzle with truffle oil just before serving.
Storage Options
- Refrigerator: Store in airtight container up to 4 days.
- Freezer: Freeze in portions up to 2 months; thaw overnight and reheat with splash of broth.
- Reheating: Sauté in skillet with 1 tsp butter or oil to refresh texture.
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