Make a restaurant-quality dish at home with this savory Keto Cauliflower Rice With Mushrooms And Artichokes. It’s the perfect choice for a romantic night in, yet simple enough for a weeknight dinner.
Saturdays are always a celebration of food and love at my house. After a busy week, there’s nothing I look forward to more than preparing a special meal with my husband and enjoying it in the company of pretty candles and old records playing softly in the background.
It all starts with our morning trip to the farmers’ market, where we let the seasons guide us as we fill our basket with fresh produce. It’s usually there, while wandering past the stalls, that we decide what will be on the menu that evening. And no, our meals are not complicated or fancy, but they are full of bright flavors. It’s definitely true that cooking well starts with using the best ingredients.
Take this keto cauliflower rice, for example. Though cauliflower (especially in its riced form) is a staple at our house, this dish was inspired by the bounty of mushrooms spotted at the market in early fall. This recipe calls for baby bellas, which have an earthier flavor and more robust texture than white mushrooms, but you can just as easily use any variety of mushroom you like. The marinated artichokes add just a touch of tang to the dish, while white wine works its magic at adding depth and complexity.
The result is a sophisticated date night dish meant to be slowly savored, but that said, it’s also easy enough to pull together on a busy weeknight.
Make it your own
As mentioned, any type of mushroom will work well with this recipe. I’m especially fond of fragrant porcini or fleshy oyster mushrooms in this dish. If you’re not a fan of artichokes, feel free to replace them with sun-dried tomatoes. They’ll add both color and zesty notes to the cauliflower rice. The recipe calls for garnishing the dish with fresh herbs, but for extra flavor, you can also stir them in shortly before the end of the cooking time. Flat-leaf parsley, chives, basil, and dill are all good options here. For a hint of brightness, garnish the dish with lemon zest. Want to make it a little more substantial and a tad fancier? Add some crumbled feta and a good drizzle of peppery olive oil.
How do I store leftovers?
Transfer leftover cauliflower rice to an airtight container and keep it in the fridge for up to 4 days. You can also freeze it in a Ziploc bag or freezer-safe container for up to 3 months. Thaw overnight in the fridge. You can reheat the dish in a hot skillet with a little olive oil.
Similar recipes to try
Looking for more date night recipes that are simple and elegant? A sumptuous Keto Charcuterie Board is easy to put together and totally versatile. Our recipe offers some delicious suggestions, but why not stop by your local deli and choose other types of cheese, sausage, or olives?
If you’re serving a multi-course meal, this Healthy Roasted Tomato-Basil Soup is a great option in summer when tomatoes are at their best. In winter, go for something heartier, such as our Keto French Onion Soup. A perfect main dish, no matter what the season, would be our zingy and buttery Keto Chicken Piccata Recipe. And when it comes to ending the meal on a sweet note, opt for this Keto Vanilla Custard Dessert crowned with a fluffy cloud of meringue and served with fresh berries.
Keto Cauliflower Rice With Mushrooms And Artichokes
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 ounces onion chopped
- 1/4 cup chopped artichoke hearts packed in oil
- 4 ounces baby bella mushrooms sliced
- 3 garlic cloves minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 16 ounces cauliflower rice
- 1/2 cup white wine
- Fresh herbs for garnish, if desired
Instructions
- Heat the olive oil in a large skillet. Add onion, artichoke hearts, mushrooms, garlic, salt, and pepper. Sauté 4 to 6 minutes until soft and fragrant.
- Add the cauliflower rice, and cook for 3 to 4 minutes while stirring.
- Pour in the wine, reduce the heat to low, and simmer until the liquid is absorbed, about 10 minutes. Stir occasionally.
- Remove from heat. Garnish with fresh herbs, if using, and serve warm.
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