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Cauliflower Rice With Mushrooms and Spinach [Vegan]

Cauliflower: what can't it do? The coolest cruciferous vegetable of the moment can be made into delicacies like pizza crust, buffalo "wings," and in this recipe – rice! This veggie-full side dish is a unique alternative to plain old cooked grains, and would be a perfect accompaniment to tempeh, tofu, or another plant-based protein of your choice.

Cauliflower Rice With Mushrooms and Spinach [Vegan]


  • 1 head cauliflower
  • 3 cups mushrooms, sliced
  • 2 stalks celery, sliced
  • 1 cup parsley, chopped
  • 1 cup onion, diced (about 1/2 small onion)
  • 2 cups spinach
  • 4 tablespoons olive oil, divided
  • 1 teaspoon sea salt


  1. Cut cauliflower into chunks, and put into a food processor.
  2. Pulse 10-15 times until you get a small, rice-sized texture.
  3. Heat a pan over medium heat for one minute.
  4. Add onion to pan, cook about four minutes, stirring occasionally.
  5. Add in mushrooms and 2 tablespoons olive oil. Cook for four minutes, stirring occasionally.
  6. Add in cauliflower, celery, sea salt, and 1 tablespoon olive oil. Cook on medium for five minutes, then turn the heat to low.  Cook for another 10 minutes.
  7. Combine parsley and spinach in large bowl.
  8. When the cauliflower and other veggies are done, add them to bowl with parsley and spinach. Add in the remaining 1 tablespoon olive oil, and mix to combine all ingredients.






We are Cody and Natalie Gantz. We work as commercial and editorial photographers in San Francisco and run the food blog, The Gantzery. We're obsessed with food. Not just food, but how we make decisions around food, and how it permeates family, health, the environment, and our community. The Gantzery is an exploration; an outlet for recipes, tips, and ideas. Our goal is to inspire people to eat healthy, and make cooking at home easier.



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