Mediterranean Cauliflower Rice Skillet

Makes 4 servings

This extremely versatile recipe can be made with frozen cauliflower rice, either homemade or store-bought, and if you want to add protein, you can top it off with fish, shrimp, chicken, beef or any other meat of your choice. Besides tasting extravagant, this meal provides great health benefits, as the cauliflower is a strong source of fiber and protects your cells from damage! The dish makes a great winter dinner, but can also be served for a Sunday lunch or packaged for on-the-go work or school meals.



2 tbsp. olive oil
½ medium onion, diced
1 cup sliced mushrooms (about 4 oz.)
1 medium garlic clove, minced
10–12 oz. cauliflower rice, homemade or frozen
1 cup broccoli florets
⅓–½ cup vegetable broth
2 cups coarsely chopped spinach
3–4 tbsp. sun-dried tomatoes (bottled in olive oil)
Salt, to taste
Black pepper, to taste



1. Heat the oil in a skillet over medium-high heat. Add the onions and mushrooms and sauté for 5–6 minutes, or until the onions turn translucent, the mushrooms begin to brown and most of the liquid has evaporated.
2. Add the garlic and stir for another minute, then add the cauliflower rice and broccoli florets.
3. Add ⅓ cup of the broth, reduce the heat to low, and cook for another 5–6 minutes, until the vegetables are thoroughly done. At this point you should have 1–2 tablespoons of liquid remaining in the pan; add a little more broth to the skillet if needed.
4. Add spinach and tomatoes and stir for 3–4 minutes to thicken the spinach.
5. Season with salt and pepper, to taste. Serve immediately, topped with your favorite protein if desired.



Calories 110
Total Fat 7g (9%)
Saturated Fat 1.109g (6%)
Trans Fat 0.003g
Total Carbohydrate 11g (4%)
Dietary Fiber 3g (11%)
Total Sugars 4g
Includes 0g Added Sugars (0%)
Cholesterol 0mg (0%)
Sodium 710mg (31%)
Protein 4g (8%)
Vitamin D 0mcg (0%)
Calcium 56mg (4%)
Iron 1.46mg (8%)
Potassium 607mg (15%)
Phosphorus (8%)


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