![](https://cdn.statically.io/img/www.allrecipes.com/thmb/LbACN0tQcltK9qoVzMbB-nhaIk4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7747890-161d500a420040abb77e77f8b52362eb.jpg)
Ingredients
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¼ cup olive oil
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2 cups brown mushrooms, sliced
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½ cup fresh spinach, or more to taste
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2 cloves garlic, minced
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2 cups frozen riced cauliflower
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⅓ cup heavy cream
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1 teaspoon paprika
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1 pinch garlic salt, or to taste
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salt and ground black pepper to taste
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½ cup cherry tomatoes, halved
Directions
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Heat a cast iron skillet over medium-low heat. Add olive oil, followed by mushrooms, spinach, and garlic. Simmer just until mushrooms get soft, spinach is wilted, and garlic is fragrant, making sure not to burn, 5 to 7 minutes.
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Stir in cauliflower rice and cook until a rice-like consistency is reached, 5 to 7 minutes more. Pour in heavy cream, paprika, garlic salt, salt, and pepper; let simmer for 5 minutes more. Stir in tomatoes until just softened, 3 to 5 minutes.
Cook's Notes:
You can keep the tomatoes whole if preferred.
You can use coconut oil instead of olive if you like.
Nutrition Facts (per serving)
234 | Calories |
21g | Fat |
9g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 234 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 7g | 33% |
Cholesterol 27mg | 9% |
Sodium 163mg | 7% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 4g | 13% |
Total Sugars 1g | |
Protein 5g | 10% |
Vitamin C 7mg | 7% |
Calcium 23mg | 2% |
Iron 1mg | 4% |
Potassium 250mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.