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serving bowl of cauliflower rice pilaf with spinach and mushrooms

Easy 20 Minute Cauliflower Rice Pilaf

  • Author: amycaseycooks
  • Total Time: 20 minutes
  • Yield: 6 servings 1x


This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It’s keto friendly, gluten free, and vegan too.


Units Scale
  • 1 medium cauliflower, about 2 pounds
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, diced (about 1 cup)
  • 3 garlic cloves, minced
  • 2 cups sliced mushrooms
  • 2 cups baby spinach, packed
  • 2 tablespoons white wine or chicken stock
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon pepper


  1. Cut the cauliflower into florets. Fill a blender to about 3/4 full with the cauliflower. Add cold water to cover the cauliflower by 2 inches. Pulse the cauliflower and water about 4 to 6 times to form small pieces. Drain in a colander. Rice the remaining cauliflower florets in the same manner.
  2. Heat a large saute pan over medium heat. Add the oil. When the oil begins to shimmer, add the onion, garlic, and mushrooms. Sauté the the vegetables for 6 to 8 minutes or until the onions are translucent and the mushrooms are cooked.
  3. Add the baby spinach and sauté for 2 to 3 minutes. Stir until the spinach is wilted.
  4. Add the riced cauliflower to the sauté pan and stir to combine.
  5. Add the white wine and place a lid on the pan. Steam the rice for 3 to 4 minutes.
  6. Season with the salt and pepper.
  7. Serve warm.


  • Sauteing is the method to use when making cauliflower rice pilaf. As cauliflower rice cooks quickly, first saute the onion, garlic, and mushrooms which need longer to cook.
  • Toss in some baby spinach and cook quickly. It should just wilt.
  • Add the riced and drained cauliflower to the saute pan. Toss to combine the vegetables.
  • Add a little white wine (or chicken stock), pop a lid on the pan and allow the pilaf to steam for a few minutes. Season to taste with salt and pepper.
  • If cauliflower rice pilaf is made in advance, it can be refrigerated up to 3 days. Prepare the recipe as directed and completely cool the rice. Store in an airtight container in the refrigerator. To reheat, microwave on 70 percent power for 1 to 2 minutes. Stir and continue microwaving at 30 second intervals until heated through.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: side dish
  • Method: saute on stove top
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 85
  • Sugar: 3.6 g
  • Sodium: 621 mg
  • Fat: 4.9 g
  • Saturated Fat: 0.7 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 8.7 g
  • Fiber: 3.3 g
  • Protein: 3.2 g
  • Cholesterol: 0 g

Keywords: cauliflower rice pilaf, cauliflower rice recipe