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]

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  • 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.

Nutritional Information

Total Calories: 780 | Total Carbs: 60 g | Total Fat: 56 g | Total Protein: 24 g | Total Sodium: 2457 g | Total Sugar: 27 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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