Cauliflower Rice Stroganoff

  • Servings: 4 servings
  • Prep Time: 0m
  • Cook Time: 0m
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“Serve this cauliflower rice stroganoff with meatballs.”


1 (20 ounce) bag frozen cauliflower

2 tablespoons olive oil

1/4 cup butter

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

1/4 teaspoon onion powder

2 (4 ounce) cans sliced mushrooms, drained

3/4 cup milk

1/4 cup white wine


  1. Place cauliflower in a microwave-safe bowl. Heat in the microwave until softened, about 1 minute.
  2. Pulse cauliflower in a food processor into small pieces roughly the size of rice.
  3. Heat olive oil in a skillet over medium heat. Melt butter in the skillet and add cauliflower, salt, pepper, and onion powder. Add mushrooms and milk; bring to a boil and add white wine. Reduce heat and simmer until sauce thickens, about 10 minutes.
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