Yield: 4 cups                   

Cook Time: 30 minutes               

Total Time: 30 minutes


  • 4 cups of riced cauliflower

  • Cooking spray

  • 1 large onion, diced

  • 2 tablespoons of garlic, minced

  • 1 lb mushrooms, thinly sliced

  • ½ cup reduced sodium chicken broth

  • 1 tablespoon parsley

  • Salt and pepper, to taste

  • Add whatever spices your heart desires, if you’re feeling sassy



  1. Heat a large skillet coated in cooking spray over medium heat and sauté onions until they are tender and caramelized (around 5 minutes). Add garlic and stir until fragrant. Add the mushrooms and sauté until mushrooms are brown on both sides.

  2. Add the cauliflower rice and chicken broth. Bring the heat down to low. Allow the cauliflower rice to absorb the chicken broth until it is tender but not mushy (or let it get mushy…if you're into that kinda’ thing).

  3. Add salt and pepper to taste. Garnish with parsley.


Now for what counts…Macros:

Serving Size: 1 cup

Amount per serving: Calories 53, Fat 1g, Carb 6g, Protein 5g

(Take me back to the other Munchies!)

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