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Cauliflower Rice with Mushrooms and Parmesan

Rated as 3.5 out of 5 Stars

"Great way to substitute a veggie in place of a rice side. The sauteed mushrooms and Parmesan really give the slightly firm cauliflower the punch of flavor it needs. Inspired by Dr. Mark Hyman's cauliflower rice recipe, but I put my own spin on it."
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30 m servings 166
Original recipe yields 4 servings


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  1. Place cauliflower chunks in a food processor in batches and process into rice-sized pieces.
  2. Melt butter in a small frying pan over medium-high heat. Saute mushrooms until softened and browned, about 5 minutes. Set aside.
  3. Warm olive oil in a large frying pan over medium-high heat and saute onion until translucent, about 2 minutes. Add cauliflower 'rice', garlic salt, and pepper; saute for about 8 minutes. Add sauteed mushrooms and Parmesan cheese; stir until mushrooms and cheese are warmed through. Serve warm.

Nutrition Facts

Per Serving: 166 calories; 14.1 7.5 4.3 20 368 Full nutrition

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Usually cauliflower rice is rather bland, so I made a couple of changes to the recipe. Used steam in bag cauliflower rice. Used 1 tablespoon of butter instead of 2 and 1 tablespoon of extra vir...

I found it a little bland. And dry. Kind of boring. With lots, lots more Parmesan, I managed to eat it all, but I won't make again. I followed the recipe to a T.