Healthy Sautéed Mustard Greens, Mushrooms & Cauliflower Rice

Looking for a healthy, low-carb dish that’s bursting with flavor? This Mustard Greens with Mushrooms and Cauliflower Rice recipe is the perfect way to enjoy a veggie-packed meal that’s both satisfying and easy to make. With tender mushrooms, savory onions, and zesty mustard greens mixed into fluffy cauliflower rice, this one-pan stovetop recipe is a simple weeknight dinner or hearty side dish that fits into keto, gluten-free, and vegan diets. It’s a great way to eat more vegetables without sacrificing flavor!

Why You’ll Love Mustard Greens With Mushrooms And Cauliflower Rice

• This recipe is packed with wholesome veggies that are both flavorful and nourishing. You’ll enjoy the earthy mushrooms, peppery mustard greens, and sweet caramelized onions all in one bite. The combination is not only healthy, but it also tastes amazing together. It’s a great way to eat more greens without feeling like you’re missing out.

• It’s a low-carb, keto-friendly option that still feels hearty and filling. Using cauliflower rice instead of regular rice cuts down on carbs while keeping all the texture. Plus, it’s perfect for anyone watching their carb intake but still craving something warm and satisfying. This dish is both light and comforting at the same time.

• It all comes together in one pan, which means less cleanup and more convenience. No need for multiple pots or complicated techniques. Just sauté, pulse in the food processor, and mix it all together. This makes it a great choice for busy weeknights or lazy weekends.

• The ingredients are simple, fresh, and easy to find. Cauliflower, mustard greens, mushrooms, onions, and a splash of lemon—no fancy stuff needed. You might already have everything in your kitchen! It’s proof that you can make something delicious without a long grocery list.

• It’s versatile enough to enjoy as a side or a main dish. Serve it on its own, or pair it with your favorite protein for a complete meal. It also makes great leftovers, so you can prep it ahead of time. Healthy eating has never been this tasty or easy!

Ingredients For Mustard Greens With Mushrooms And Cauliflower Rice

• 1 cauliflower, cut into florets – The base of this dish, pulsed into a rice-like texture for a low-carb alternative to traditional rice.
• 1 bunch mustard greens, coarsely chopped – Adds a peppery, zesty flavor and beautiful green color to the dish.
• 2 onions, sliced – Sliced and sautéed until tender, they bring sweetness and depth of flavor.
• 16 oz sliced mushrooms – Earthy and meaty, mushrooms make this dish hearty and satisfying.
• Juice of 1/4 lemon – A splash of acidity brightens all the flavors and ties everything together.
• 1 tbsp olive oil – Used for sautéing the veggies and adding healthy fats.
• Salt and pepper to taste – Classic seasonings that enhance and balance the overall taste.

For a printable card of the ingredients, check out the recipe card at the end of this article.

Kitchen Tools You Need To Make Mustard Greens With Mushrooms And Cauliflower Rice

• Food Processor – Essential for pulsing the cauliflower and mustard greens into rice-sized bits.

• Large Non-Stick Skillet – Perfect for sautéing all the vegetables evenly without sticking.

• Measuring Spoons – Helps you measure the olive oil and lemon juice accurately for best flavor.

How To Make Mustard Greens With Mushrooms And Cauliflower Rice

Add 1/2 tbsp of olive oil to the pan.  Add sliced onions and mushrooms and cook, stirring every minute, until tender (about 10 minutes).  Remove from pan.

While the onions and mushrooms are cooking, put cauliflower florets and chopped mustard greens in a food processor fitted with a steel blade and pulse until the cauliflower turns into rice texture.

Add another 1/2 tbsp of olive oil to the pan. Add cauliflower and mustard green mixture, and cook, stirring every minute, for 10 minutes, or until tender.

Add cooked mushrooms and onions to the pan with the cauliflower mixture, mix until combined, add lemon juice, and season with salt and pepper to taste.

Serving Suggestions

• Serve this dish as a light vegetarian main for lunch or dinner. It’s filling on its own thanks to the mushrooms and cauliflower.

• Pair it with grilled chicken skewers, baked lemon sole, or tender steak for a protein-packed meal.

• For extra flavor, drizzle with tahini or sprinkle with nutritional yeast or vegan parmesan.

• Add a sunny side up eggs on top for a savory brunch idea.

• Serve alongside a simple cauliflower green salad or roasted rainbow vegetables for a complete and colorful plate.

Tips For Success

• Use fresh ingredients – Fresh cauliflower gives the best rice-like texture. Look for firm, white cauliflower without brown spots. Choose mustard greens that are bright green and crisp, not wilted. Fresh mushrooms and onions also add more flavor and better texture to the final dish.

• Don’t overprocess the cauliflower – Pulse just until the cauliflower and mustard greens resemble rice. If you blend too long, it will become mushy and watery. Use short pulses in the food processor and check frequently to avoid overdoing it.

• Cook mushrooms and onions separately – Mushrooms release a lot of moisture, so cooking them first brings out their deep umami flavor. Removing them before adding the cauliflower helps keep the pan from being overcrowded. This step gives each vegetable the attention it needs for best texture.

• Stir the cauliflower mixture frequently – Use a large non-stick skillet and stir the mixture every minute. This ensures even cooking and prevents it from sticking or burning. If the pan looks too dry, add a little splash of water or a drizzle more olive oil.

• Finish with lemon juice and season well – A splash of lemon juice at the end brightens all the flavors and balances the earthiness of the mushrooms and greens. Don’t forget to taste before serving and adjust the salt and pepper. A tiny tweak can make a big difference!

Variations And Substitutions

• Swap the greens – If you don’t have mustard greens, you can use spinach, kale, Swiss chard, or even collard greens. Just make sure to chop them coarsely and process them with the cauliflower like in the original recipe. Each type of green will bring its own unique flavor—spinach is mild, kale is a bit more hearty, and collards give a Southern-style taste.

• Change the mushrooms – You can use any kind of mushroom in this dish. White button mushrooms, baby bella, cremini, or even shiitake mushrooms work great. If you’re feeling fancy, try a wild mushroom mix for deeper flavor.

• Make it spicy – Add a pinch of crushed red pepper flakes or a dash of hot sauce for some heat. This pairs really well with the mustard greens’ natural kick and adds another layer of flavor.

• Add garlic or herbs – If you like garlic, feel free to add minced garlic when cooking the mushrooms and onions. You can also add fresh herbs like parsley, thyme, or dill at the end for an extra burst of freshness.

• Add protein – Want to make this a complete meal? Add in cooked shredded chicken, tofu, or a fried egg on top. You could also mix in some cooked lentils or chickpeas for a plant-based protein boost.

• Use frozen cauliflower rice – If you’re short on time or don’t have a food processor, you can use store-bought frozen cauliflower rice. Just thaw it and squeeze out any extra moisture before adding it to the pan.

• Make it lemonier – If you really enjoy citrus flavors, try adding the juice of half a lemon instead of just a quarter. You can even grate in a little lemon zest for a fresh, bright taste.

Storage and Reheating

• Cool completely before storing – Let the dish cool down fully, then transfer to an airtight container.

• Refrigerate for up to 4 days – Store in the fridge and enjoy throughout the week—great for meal prep!

• Reheat on the stovetop – Warm in a skillet over medium heat for about 5 minutes, stirring occasionally.

• Microwave option – Reheat in the microwave for 1–2 minutes, loosely covered, until hot.

• Add moisture if needed – If the dish seems dry, add a splash of water or a drizzle of olive oil when reheating.

• Not freezer-friendly – Freezing is not recommended, as cauliflower can become mushy after thawing.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! This dish is great for meal prep. You can make it up to 4 days in advance and store it in the refrigerator. Just reheat it in a skillet or microwave when you’re ready to eat. The flavors actually get better the next day as they have more time to blend.

What if I don’t have a food processor?

No problem! You can use a box grater to grate the cauliflower into rice-like pieces. For the mustard greens, just chop them finely with a knife. It may take a little more time, but it still works well and gives you the same result.

Can I freeze the leftovers?

It’s not recommended. Freezing can change the texture of the cauliflower rice and make it watery or mushy after thawing. This dish is best enjoyed fresh or stored in the refrigerator for a few days.

Is this recipe spicy?

No, the original recipe is not spicy. However, if you like heat, feel free to add red pepper flakes, hot sauce, or even some diced jalapeño while cooking. It’s easy to adjust the spice level to suit your taste.

Can I add protein to this dish?

Absolutely! This recipe is a great base for adding protein. You can stir in cooked chicken, tofu, chickpeas, or top it with a fried egg. It makes the meal more filling and adds even more flavor.

What does mustard greens taste like?

Mustard greens have a bold, peppery flavor—kind of like arugula but stronger. Cooking them mellows out the bitterness and blends beautifully with the earthy mushrooms and sweet onions. If you’re new to mustard greens, this dish is a great way to try them!

Can I use pre-riced cauliflower?

Yes! Store-bought frozen or fresh cauliflower rice works just fine. If using frozen, thaw it first and squeeze out any excess moisture. It’s a great shortcut if you want to save time.

How do I know when the cauliflower rice is done cooking?

You’ll know it’s ready when it’s tender but not mushy. Stir every minute and taste a little toward the end of cooking—about 10 minutes should do it. It should still have a slight bite, similar to cooked rice.

What can I serve with this dish?

It goes great with grilled or baked meats like chicken or fish. It also pairs well with tofu or a side of beans for a plant-based option. You can even top it with a fried egg for a filling vegetarian meal. A simple side salad makes a nice addition too.

Is this recipe suitable for a keto or low-carb diet?

Yes! It’s made with low-carb ingredients like cauliflower, mushrooms, and leafy greens. There’s no starchy rice or bread involved, so it fits well into keto and other low-carb eating plans. Just double-check any added toppings or sides to keep it keto-friendly.

Other Easy Mushroom Recipes

Portobello Mushrooms Stuffed With Spinach – These hearty portobello caps are filled with a savory spinach mixture and baked until tender and flavorful.

Creamy Mushroom Stroganoff – A rich and creamy mushroom sauce coats tender noodles in this comforting vegetarian stroganoff.

Air Fryer Mushrooms With Garlic Herb Filling – These stuffed mushrooms cook up crispy on the outside and bursting with garlicky herb flavor on the inside, all in the air fryer!

Pork Chops With Mushroom Gravy – Juicy pork chops are smothered in a savory mushroom gravy for a comforting and satisfying skillet meal.

Other Easy Cauliflower Recipes

Cauliflower Salad With Fresh Herbs – This refreshing cauliflower salad is tossed with lemon and herbs for a bright, low-carb side dish.

Stuffed Bell Peppers With Cauliflower – These vibrant bell peppers are filled with a savory cauliflower rice mixture for a light, flavorful, keto-friendly meal.

Chicken Fried Rice With Riced Cauliflower – This healthy twist on takeout features juicy chicken, veggies, and cauliflower rice stir-fried to perfection.

More Main Dish Recipes

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