Cauliflower Rice Stroganoff

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Serve this cauliflower rice stroganoff with meatballs.


  • 1 (20 ounce) bag frozen cauliflower
  • 2 tablespoons olive oil
  • ¼ cup butter
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • 2 (4 ounce) cans sliced mushrooms, drained
  • ¾ cup milk
  • ¼ cup white wine


Place cauliflower in a microwave-safe bowl. Heat in the microwave until softened, about 1 minute.

Pulse cauliflower in a food processor into small pieces roughly the size of rice.

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.

Preparation time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Servings: 4 – Yield: 4 servings



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