This Garlic Asiago Cauliflower Rice with mushrooms is the creamy filling side dish you need to spice up your dinner routine. It’s low-carb, Keto approved and it’s done in 10 minutes!
An Easy Flavor-Packed Cauliflower Rice Recipe
Do you ever get sick of plain rice? YES! Me too! I mean, it’s so easy to make and goes with just about anything, so I end up making it A LOT.
But this alternative side dish has become quite the show stopper over here lately. The hubby loves all the flavor, the kids love that it’s cheesy, and I love that it’s a lighter option.
If you’ve ever felt the same way and you’re ready for a more flavorful, more exciting, substitute for plain rice – you need this recipe in your life!
What is Cauliflower Rice?
Cauliflower rice is simply cauliflower that has been finely chopped to the size of rice. You may also see it referred to as “riced cauliflower”. You can either purchase cauliflower rice fresh or frozen, or you can purchase a whole head of cauliflower and rice it yourself on a box grater. To do it yourself, follow my recipe for How To Make Cauliflower Rice.
With the trend in low carb foods, it has quickly become a super popular alternative to white or brown rice in a similar way to how mashed cauliflower subs for mashed potatoes, and cauliflower crust is used for pizza.
Is Cauliflower Rice Healthy?
For sure! Cauliflower rice is a healthy and low carb alternative to any rice or grain. Additionally, cauliflower is high in fiber and vitamin B. It’s even said to enhance digestion and weight loss. 👌
This cheesy, veggie packed side dish is simple to make and uses simple ingredients.
Here’s what you’ll need:
- olive oil
- Italian Seasoning
- yellow onion
- sliced mushrooms
- salt and fresh ground pepper
- vegetable broth (you can also use chicken broth)
- cauliflower rice
- grated Asiago cheese
- fresh parsley
What Kinds of Mushrooms to Use
For this recipe, you really want to choose firm mushrooms. No one is going to be happy eating mushy mushrooms in their cheesy cauliflower rice. My favorite mushroom to use in this recipe is cremini. You could also go with portobellos or baby bellas.
When selecting mushrooms, make sure they are fresh by giving them a little squeeze. You don’t want to purchase mushrooms with soft spots. Also make sure they don’t smell fishy or feel slimy.
How to Make Cauliflower Mushroom Rice
- Saute: Heat the olive oil and melt the butter in a large skillet set over medium-high heat.
Stir in Italian Seasoning and cook for 10 seconds.
Add the onions and mushrooms. Season with salt and pepper and cook for 5 minutes, stirring frequently.
Stir in the garlic and cook for 20 seconds.
- Add: Stir in the broth.
Add the cauliflower rice. Mix and stir until everything is incorporated and continue to cook, uncovered, for 5 minutes, or until the cauliflower rice is tender. Stir frequently.
- Melt: Stir in the Asiago cheese until melted.
- Serve: Remove from heat.
Garnish with parsley and serve.
This dish is so yummy as-is, but you can also make super simple variations for a completely different flavor profile or to suit your taste.
Try out these simple variations:
- If you don’t have or can’t find asiago cheese, you can swap it for parmigiana or pecorino-romano for a similar flavor. You could even use cheddar, swiss, or goat cheese for a completely different taste.
- Instead of using Italian seasoning, you could use Mexican, Cajun, or Indian spices.
- You could ditch the cheese all together along with the Italian seasoning and instead add a dash of soy sauce for an Asian take.
- Try this Garlic Butter Cauliflower Rice.
- You can pack in even more veggies if you’d like! I love to add chopped fresh spinach, carrots, and corn to mine. Broccoli and leeks go really well, too!
Is this Recipe Low Carb and Keto?
It sure is! If you follow the keto diet, you know that carbs can be the enemy to those that want to lose weight, and you’re always on the lookout for low carb foods. I’m betting you already know that cauliflower rice is low carb.
If you ask me, cauliflower rice is the best and most healthy rice or grain substitute! Since it’s a cruciferous veggie, not a grain, an entire cup of cauliflower only contains 5 carbs. And 3 of those carbs are fiber. You can’t beat that!
How to Store and Reheat Leftovers
- You can store your cauliflower rice in an airtight container in your fridge for about 3-5 days. Make sure it cools completely before transferring it to the container.
- When you are ready to reheat and enjoy your leftovers, simply warm it over medium-low heat until it reaches the desired temperature. You may want to add a splash of broth to loosen it up.
More Cauliflower Recipes
- Coconut Lime Cauliflower Rice
- Low Carb Cauliflower Crust Breakfast Quiche
- Shrimp Fried Cauliflower Rice
Tools Used in this Recipe
Garlic Asiago Cauliflower Rice with Mushrooms
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1½ teaspoon Italian seasoning
- 1 small yellow onion, finely diced
- 8 ounces sliced mushrooms
- salt and fresh ground pepper, to taste
- 4 cloves garlic, minced
- ¼ cup vegetable broth, you can also use chicken broth
- 4 cups cauliflower rice
- ½ cup finely grated Asiago cheese
- chopped fresh parsley, for garnish
- Heat olive oil and melt butter in a large skillet set over medium-high heat.
- Stir in Italian Seasoning and cook for 10 seconds.
- Add onions and mushrooms; season with salt and pepper and cook for 5 minutes, stirring frequently.
- Stir in the garlic and cook for 20 seconds.
- Stir in broth.
- Add cauliflower rice; mix and stir until incorporated and continue to cook, uncovered, for 5 minutes, or until tender. Stir frequently.
- Stir in the Asiago cheese until melted.
- Remove from heat.
- Garnish with parsley and serve.