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Ingredients30 m servings 234
Original recipe yields 4 servings
- 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.
- 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.
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- Cook's Notes:
- You can keep the tomatoes whole if preferred.
- You can use coconut oil instead of olive if you like.
Per Serving: 234 calories; 21.2 9.3 5 27 163 Full nutrition
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