Cauliflower Rice with Mushrooms and Feta! – This combo will make you quickly forget it’s cauliflower and not rice!
Cauliflower rice where have you been all my life! I mean I have heard of it, but I really didn’t think it would taste like rice…but it does! Especially with a little help from my beloved mushrooms and pinch of thyme and feta!
A huge tasty helping of this stuff clocks in at only 99 calories a serving, and it’s a big serving!
I bought a two pound bag of it at Costco. I used fresh, but frozen will work fine. Just increase the cooking time by a few minutes.
The mushrooms and the thyme give it an earthy flavor and the feta? Well everyone knows feta makes everything beta!
Easy of course…I mean super easy! Chop, chop, sauté, sauté, eat eat!
How to make Cauliflower Rice with Mushrooms and Feta
First things first, the mushrooms, onions and garlic. TIP: Do not salt your mushrooms until they are as brown as you want them. Salt keeps them from reaching their full browning potential!
Cauliflower rice comes several ways. Fresh or frozen works in this recipe.
- Buy a fresh whole cauliflower head and either grate on a box grater or pulverize in your food processor.
- Store bought fresh riced cauliflower.
- Store bought frozen riced cauliflower.
After a quick sauté add your stock, a pinch of thyme then toss in a little feta.
Need some better tips on how to make this? Watch this video!
NOTES:
- If you are Paleo, Whole30 or on any other eating program that restricts dairy, simply omit the feta. The flavor is still fabulous!
- Fresh or frozen (unthawed or thawed) works, just increase the cooking time a bit if working with frozen.
- Add more veggies! Carrots, broccoli, leeks are a few that come to mind.
To healthy and flavorful food!
Clink!
Kathi
Check out a few of my other quick cooking healthy recipes here!
A quick, healthy and flavorful dish made with cauliflower rice, feta, mushrooms and thyme.
- 1 tablespoon olive oil
- 2 cups cremini mushrooms sliced or quartered
- 1 cup onion diced
- 3 cloves garlic chopped
- 4 cups cauliflower rice fresh or frozen (does not need to be thawed if frozen)
- 1/2 cup chicken or vegetable stock low sodium
- 1/4 cup feta cheese crumbled
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon black ground pepper
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In large skillet heat olive oil.
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Add mushrooms and onion, sauté until onions are translucent. About 3-4 minutes.
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Add garlic, cauliflower rice, salt and pepper.
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Saute until cauliflower is slightly tender. About 5 minutes.
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Add stock and thyme.
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Continue to cook until cauliflower rice is fully tender and most of the liquid has been absorbed. About 5 minutes.
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Add feta and taste. More salt? pepper? thyme?.
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Garnish with additional thyme and a bit more feta if desired.
NOTES:
2 WW Freestyle points for a heaping cup.
If you are Paleo, Whole30 or on any other eating program that restricts dairy, simply omit the feta. The flavor is still fabulous!
Fresh or frozen (unthawed or thawed) works, just increase the cooking time a bit if working with frozen.
Add more veggies! Carrots, broccoli, leeks are a few that come to mind.
This was great! Would serve to guests, it was that good. One of the most flavorful vegetable side dish. Will take leftovers for lunch.
I can’t tell you how pleasantly surprised I was at how delicious this was! I used the cauliflower rice from Costco, and I did add spinach and wilted at the end. I didn’t have Thyme, so I skipped it. The first plate full I had (I used as an entree), I put a little hot sauce on to give it a little kick, and some flavor. Totally didn’t need added flavor. The second plate I had I didn’t use hot sauce. It was so good, I over ate. Almost used Parmesan cheese instead of Feta, but so glad I didn’t. It was so good, I passed this on to my daughter this morning. Thank You!
So glad you loved it Lauri! It was based on a recipe for risotto but I used cauli-rice. Served it to friends, they couldn’t figure out what ‘grain’ it was :). Thanks for the nice note!
Thanks for sharing this. I saved it to my favorite recipes. I added extra feta cheese and peas to it. AMAZING!!
Delicious! Added some steamed broccoli. Thanks for a great meatless recipe!
This is one of those recipes that is nutritionally sound and still tastes good. The only way I would eat cauliflower is if it was in a cheese sauce. If you blindfolded someone and asked them to guess the ingredients in this dish I doubt they would identify the cauliflower. This is one of those recipes that you can read, put it down, and make, it’s that simple. Moreover, this could be used as a base for almost any leftover you have in the refrigerator. I’ll be using mine with stewed tomatoes and a deep fried crab cake. Thank you, Kathi and Rachel for a home-run-recipe!
Thank you! So glad you loved it! It was originally a risotto recipe that we converted to cauliflower rice!
Hot damn! I had a mean craving for mushrooms. Trying to cut carbs so I thought I’d give this a try. So glad I did. Pretty much followed recipe except for adding lots of spinach (craving that too). I added it after sauteing the mushrooms and onions. It did add extra liquid so I adjusted the vegetable broth. Oh, I also added some butter and roasted garlic powder for extra flavor. We will definitely make again!
Anyone who says Hot Damn is a friend of mine! Love the addition of spinach, thank you for the nice and funny note!
I would like to try this however not a feta fan could I use blue cheese.
I think parmesan would be a great substitute!
Good
I made this last night and both my husband and I loved it! So quick and simple, yet so flavorful!
Thank you Elizabeth! We are so glad you loved it!
Just wanted to let you know that I added this recipe to My Fitness Pal! So delicious and easy!
Awesome! Thank you for the note Meaghan!
Just made this recipe and LoVED IT!
I just wonder if nutritional facts are accurate. The sugar and the carbs count look a little high. A little.
Hi Alex! You got me wondering so I double checked and here is what I found – 4 cups of cauliflower rice equals 31 carbs. That is the bulk of the carbs in the recipe although you get a bit with the onion and mushrooms. So all in all it looks pretty accurate to me. Hope that helps and I am glad you Loved the recipe!
this looks so good!!! However it is not Whole 30. 🙁 (it was in the Whole30 section FYI) when I am done with whole 30 I do plan on making this!!!
Hi Amanda – omit the feta and you are good to go!
Pretty disappointing. I taste as I cook. I kept checking the recipe to see if I had left anything out. I even added a whole extra cups of mushrooms from the start as we love the ‘meaty’ taste. I added a ton extra of thyme, tossed in roasted garlic seasoning and butter. Used parmesan cheese in hopes it would punch up the taste. Not horrible but won’t make again.
Hi Gloria- Sorry to hear you weren’t a fan. While cauli-rice does have a huge following, it can be an unfamiliar taste to those who don’t eat it often. Either way- Thanks for the note!
I am making good this tonight. Do I need to ring the water out of the cauliflower after I put into the food processor?
Hi Diane – no need to squeeze the water out of the cauliflower for this recipe.
This was very yummy. Needed to use up a bunch of mushrooms and had the other ingredients. Glad I found this recipe.
Thanks
Thank you beth! It’s one of my faves!
I could definitely get into this. Love mushrooms & feta. I’ve only tried cauliflower rice once but this looks like a great way to make it 🙂
This looks delicious! I haven’t tried cauliflower rice yet, it looks amazing!
I am a big time fan of cauliflower and I have been wait to try it in the form of cauliflower rice for quite sometime now. I think i will not wait any longer. This recipe with mushroom and feta sounds and looks so flavorful and amazing. Beautiful clicks too 🙂
That looks so delicious. I’ve never heard of cauliflower rice. Must look into it. I like mushrooms so this would be a great addition to my family. Thanks
I am a HUGE fan of cauliflower rice and this looks amazing! I make a couscous with cauli and it is loved even by my husband!