Cauliflower Rice Skillet

This low-calorie paleo diet recipe is both versatile and delicious. Filled with rich vegetables, this cauliflower rice skillet is tasty as a main course or side dish, and pairs well as a breakfast, lunch, or dinner meal.

Cauliflower Rice Skillet


  • 2 Tbsp olive oil
  • 1/2 small onion, diced
  • 1 heaping cup (about 4oz) sliced mushrooms
  • 1 clove garlic, minced
  • 1 (10-12oz) bag cauliflower rice (see notes to make your own or if using frozen)
  • 1 small zucchini, halved lengthwise and sliced
  • 2–3 Roma or small tomatoes, diced
  • 1/3–1/2 cup vegetable broth (can sub whatever broth you like)
  • 2 heaping cups spinach, roughly chopped
  • 3–4 Tbsp minced sun-dried tomatoes (I like the olive oil-packed ones)
  • salt & pepper to taste


  • In a medium or large skillet, heat olive oil over medium heat.
  • Add onion and sliced mushrooms. Sauce about 5-6 minutes, or until onion is translucent and mushrooms are starting to brown. (Most of the liquid should be evaporated).
  • Add garlic and cook 1 minute more.
  • Add cauliflower rice, zucchini, and diced tomato. Add 1/3 cup broth.
  • Cook over medium heat to evaporate the broth and cook the veggies. This should take about 5-6 minutes. If needed, add a little more broth to the pan to keep cooking. (You should only have about 1-2 Tbsp liquid in the bottom of the pan at this point).
  • Add spinach and sun-dried tomatoes and cook about 3-4 minutes to wilt the spinach.
  • Add salt and pepper, to taste.
  • Serve warm with your favorite proteins or healthy fats!


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Dr. G
Dr. G

Dr. Jay Goodbinder ND DC DABCI is a doctor in Kansas City, MO who serves patients in the surrounding Kansas City areas, cities across the United States, and in several countries around the world.