Keto Cauliflower Mushroom Quinoa. If you like sautéed mushrooms then this recipe is for you. Yes, it has cauliflower in it but the mushrooms are the stars in this dish. It’s piquant and goes with just about anything you might want to serve it with. Steaks, chops, again you name it. I made this easy for myself by buying already sliced crimini mushrooms from the grocery and you can use any type mushroom you like including mixing them as they will all bring something to your keto cauliflower mushroom quinoa party.
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- 4-5 C Riced Cauliflower
- 1 Lb. Sliced Mushrooms (Always Room Temperature)
- 3 T Butter (Divided)
- 3 T Olive Oil (Divided)
- 2 T Garlic Paste***
- ¼ C Water Or (Chicken Broth)
- 1 t Salt (More To Taste)
- ½ t Pepper (More To Taste)
- ½ t Dried Thyme
- 3 T Parmesan Cheese
- 2 t Fresh Thyme Leaves (As Garnish)
- Sauté sliced mushrooms in 2 T Butter and 2 T Olive oil, mix in garlic paste, thyme, salt, & pepper and set aside.
- Sauté Cauliflower in 1 T butter with 1 T. olive oil.
- Add chicken broth to cauliflower, add back mushrooms, and heat.
- Mix in 2 T Parmesan cheese.
- Put into bowl, top with 1 T cheese and garnish with thyme leaves if using.
- 6 Servings
- 176 Calories, 4.7g Protein, 15.3g Fat, 6.2g Carbs, 2.6g Fiber, 3.6g Net Carbs