contains celerycontains mushrooms

Ingredients
for
servings

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Preparation

  1. Serving size: 1 cup
  1. Use a food processor to blend the cauliflower florets until they resemble rice. Alternatively, use a grater to grate the cauliflower.
  2. In a large pan over medium-high heat, heat the oil.
  3. Saute the chopped onions and celery stalk until translucent, about 3 minutes.
  4. Add the minced garlic and continue to saute until fragrant, about half a minute.
  5. Add the sliced mushrooms and cook until they are browned to your liking, about 5 to 10 minutes.
  6. Add the riced cauliflower, vegetable broth and coconut aminos (or soy sauce). Cook until the cauliflower has reached the desired tenderness, about 8 minutes.
  7. Remove the pan from the heat and stir in the chopped spinach. Stir until it starts to wilt, about a minute.
  8. Season to taste with salt and pepper and stir in the lemon juice.
  9. Serve garnished with some freshly chopped parsley.
  10. Meal Prep Tip

  11. You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.

Nutrition Facts
for
serving

  • Calorie count
    118 kcal
  • % of calories by macros
    Fat55.1 %65 kcal7.4 g
    Net Carbs24.6 %29 kcal7.6 g
    Dietary Fiber5.9 %7 kcal3.5 g
    Protein14.4 %17 kcal4.4 g
  • Approx. WW SmartPoints™
    2.3
  • Cholesterol 0 mg
  • Sodium 468.9 mg
  • Fat 7.4 g
    • Saturated Fat 1 g
    • Trans Fat 0 g
  • Carbohydrates 11.1 g
    • Dietary Fiber 3.5 g
    • Total Sugars 4.9 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 4.4 g
  • Calcium 52.5 mg
  • Iron 1.3 mg
  • Magnesium 36 mg
  • Potassium 633.3 mg
  • Zinc 0.7 mg
  • Vitamin A (Retinol Equivalents) 77.3 mcg
  • Vitamin B12 0 mcg
  • Vitamin C 57.3 mg
  • Folate 103.5 mcg
    • Folic Acid 0 mcg