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Savory Mushroom and Spinach Cauliflower Rice Risotto

This easy to make, healthy alternative to traditional rice is packed with flavor and it is so very easy to make using frozen cauliflower rice! We love this recipe and its so easy to change up!

Course Appetizer, Side Dish
Cuisine American
Keyword cauliflower recipe, cauliflower rice, cauliflower rice risotto
Prep Time 5 minutes
Cook Time 20 minutes


  • 1 tbsp olive oil
  • 2 bags cauliflower rice I use the frozen kind`
  • 1 small package mushrooms of your choice sliced
  • 2-3 cups fresh spinach or 1 pkg frozen spinach
  • 1 pkg lipton onion soup mix
  • 1/2-1 cup water
  • 1 tbsp minced garlic
  • 1/2 cup fresh grated parmesan cheese
  • salt and pepper to taste
  • 2 tbsp marsala cooking wine(optional)


  1. Let your cauliflower rice defrost before using.

  2. Sautee the garlic in the olive oil in a skillet on low for a couple minutes. Add your mushrooms and let them cook down.

  3. Add the cauliflower rice. I add 2 packages of cauliflower rice since we are a larger family, but this also makes amazing leftover for lunch so don't be shy about making a but more. Its like meal prep.

  4. This is when I add the wine and cover and let it cook for a coupe minutes on medium low to let the cauliflower cook up.

  5. Stir and add 1 package of Lipton onion soup mix to the rice mixture and 1/2 cup water.

  6. Stir and let it all cook together for about 5 minutes.

  7. Chop up your spinach and throw it in the pan. Stir up and let the spinach wilt and cook down.

  8. It will smell amazing at this point!

  9. If it is dry, you can add a bit more water to sauce it up.

  10. Cover and let cook for about 10 minutes until the cauliflower rice is tender

  11. At the end, sprinkle about 1/4-1/2 cup fresh grated parmesan cheese and mix it all together.

  12. Serve warm! Salt and Pepper to taste. The onion soup mix adds plenty of salt.

  13. This is great as a lunch the next day. You could add chicken to this and make it a complete meal in a pan!