Dishin It Part 2-Mediterranean Cauliflower Rice Skillet-10/21/21

Dishin it


  • 6 tbsp olive oil
  • 1 1/2 small onion, diced
  • 3 heaping cup (about 12 oz) sliced mushrooms
  • 3 clove garlic, minced
  • 3 (10-12oz) bag cauliflower rice (see notes to make your own or if using frozen)
  • 3 small zucchini, halved lengthwise and sliced
  • 6–9 Roma or small tomatoes, diced
  • 1–1 1/2 cup vegetable broth (can sub whatever broth you like)
  • 6 heaping cups spinach, roughly chopped
  • 9–12 Tbsp minced sun dried tomatoes (I like the olive oil packed ones)
  • salt & pepper to taste


  1. In a medium or large skillet, heat olive oil over medium heat.
  2. Add onion and sliced mushrooms. Sauce about 5-6 minutes, or until onion is translucent and mushrooms are starting to brown. (Most of the liquid should be evaporated).
  3. Add garlic and cook 1 minutes more.
  4. Add cauliflower rice, zucchini, and diced tomato. Add 1/3 cup broth.
  5. Cook over medium heat to evaporate the broth and cook the veggies. This should take about 5-6 minutes. If needed, add a little more broth to the pan to keep cooking. (You should only have about 1-2 Tbsp liquid in the bottom of the pan at this point).
  6. Add spinach and sun-dried tomatoes and cook about 3-4 minutes to wilt the spinach.
  7. Add salt and pepper, to taste.
  8. Serve warm with your favorite proteins or healthy fats!

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories