• Ingredients:
  • 1 head of cauliflower
  • 1 onion
  • 4 garlic cloves
  • 2 tablespoons olive oil, divided
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 teaspoon dried oregano
  • 1 teaspoon dried dill
  • ½ teaspoon ground black pepper
  • 2 cups baby leaf spinach
  • 1 cup shredded cheese, divided
  • salt
  • 1 lemon
  • fresh cilantro leaves (optional)

Looking to pack more fiber into your diet in healthy and delicious way? Then we have the perfect FunGuy dish that will be easy to add to your weekly rotation! 

Cauliflower turned into “rice” is an easy way to cut out the simple carbs of white rice and replace them with plenty of fiber. Throw in some dark leafy spinach and our sliced button mushrooms, and you’ve got a nutrient dense and low carbohydrates meal made flavorful with a bit of spice, vibrant lemon juice, and some melty shredded cheese inside and some crispy browned cheese on top to finish it off! 

DIRECTIONS:

  1. Move the oven rack to the second highest slot in your oven and set it to broil. 
  2. Remove the leaves, tough core, and any bad spots from the cauliflower and rinse under cool water. Using a food processor or a grater, pulse or grate the cauliflower until it becomes a rice-like texture and set aside. Peel and dice the onion and mince the garlic. 
  3. Heat half of the olive oil in a large pan over medium high heat. Add the onion and cook 1 minute. Add the garlic and cook another minute before adding the cauliflower rice to the pan and sautéing together for approximately 3-5 minutes. Season with the coriander, paprika, and cumin and stir well. 
  4. Push the cauliflower rice to one side of the pan and add the remaining olive oil to the pan. Add the FunGuy mushrooms to the side with the oil and sauté for 2-3 minutes before pulling the cauliflower rice back into the mix with the mushrooms. Mix well before adding the spinach and 2/3 of the shredded cheese to the mushrooms and cauliflower. Stir again and allow the spinach to wilt and the cheese to melt. Taste and season with salt as necessary. 
  5. Cut the lemon in half and squeeze the lemon juice over the rice. Toss again and transfer the cauliflower rice and mushrooms to a small-medium sized casserole dish. Sprinkle the top with the remaining shredded cheese. 
  6. Transfer the cauliflower and mushroom filled casserole dish to the oven and let it the cheese melt and toast under the broiler for 5-8 minutes. It should be crispy and brown on top. 
  7. Remove the casserole dish from the oven, allow to cool 5 minutes, and add fresh cilantro on top before serving. 

Have a Fun meal!