Creamy cauliflower mushroom skillet is a 15-minute bowl of tender cauliflower rice and earthy mushrooms in a velvety coconut cream sauce. It eats like comfort food yet stays exceptionally low in carbs. Serve it as a cozy side dish or a light, satisfying main.
Craving something rich, creamy, and utterly satisfying without the carbs? Look no further! This Creamy Cauliflower Mushroom Skillet comes together in a flash—just 15 minutes from prep to plate. We’re talking tender cauliflower ‘rice’ simmered with earthy mushrooms in a velvety coconut cream sauce. It’s the perfect keto-friendly side dish or a light, comforting main course that will have everyone asking for seconds.
Ingredients
• 1 medium head cauliflower, riced
• 1 cup / 240ml Vegetable stock
• 9 oz / 255g mushrooms, sliced
• 2 tbsp / 28g (0.99 oz) Butter
• 1 cup / 240ml Coconut cream, full-fat
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté until golden brown and their moisture has evaporated, about 5-7 minutes.
3. Stir the riced cauliflower into the skillet with the mushrooms. Pour in the vegetable stock, bring the mixture to a simmer, and cook for 4-5 minutes until the cauliflower is tender and most of the liquid is absorbed.
4. Reduce the heat to low and stir in the coconut cream. Season generously with salt and pepper to taste.
5. Allow the dish to gently simmer for another 1-2 minutes until the sauce has thickened slightly. Serve immediately.
Nutritional Information
• Nutrition
• This is an estimate per serving. Calories: 186, Fats: 17g (0.6 oz), Protein: 1g. (0.04 oz) Note: Net carbs are exceptionally low, making this an ideal keto-friendly dish.
Pro Tips
• For the best flavor, allow the mushrooms to get deeply golden brown before adding other . Don’t overcrowd the pan; cook them in batches if necessary.
• Use full-fat, canned coconut cream, not coconut milk from a carton, for the richest and creamiest sauce. You can substitute with heavy cream if you are not dairy-free.
• Be careful not to overcook the cauliflower rice, as it can become mushy. You want it to be tender-crisp, similar to an al dente texture.
• Elevate the dish by adding a clove of minced garlic with the mushrooms or a sprinkle of nutritional yeast at the end for a cheesy, umami flavor.
FAQ
Q: Is this creamy cauliflower skillet keto-friendly
A: Absolutely! With exceptionally low net carbs, tender cauliflower rice, and a rich, high-fat sauce from coconut cream and butter, this dish is perfect for a ketogenic diet.
Q: What can I use instead of coconut cream
A: If you are not following a dairy-free diet, you can easily substitute the full-fat coconut cream with an equal amount of heavy cream for a similarly rich and creamy sauce.
Q: How do I prevent my cauliflower rice from getting mushy
A: The key is to avoid overcooking. Cook the cauliflower rice for just 4-5 minutes in the vegetable stock until it’s tender-crisp, similar to an al dente texture, before adding the cream.
Q: Can I add protein to this dish
A: Yes, this skillet is very versatile. You could add cooked chicken, shrimp, or sausage to make it a more substantial main course. Stir it in at the end to heat through.
Pro Tips
- Let the mushrooms get deeply golden before anything else goes in — cook them in batches if the pan is crowded, because piled mushrooms steam instead of browning.
- Use full-fat canned coconut cream, not coconut milk from a carton, for the richest sauce; heavy cream works as a straight swap if you're not dairy-free.
- Keep the cauliflower rice tender-crisp, like al dente — it goes mushy fast once the stock is in, so pull it after 4-5 minutes of simmering.
- Stir a clove of minced garlic in with the mushrooms, or finish with a sprinkle of nutritional yeast for a savory, almost cheesy depth.
- The sauce thickens as it sits, so loosen reheated leftovers with a splash of vegetable stock; they keep 3-4 days in the fridge.
Frequently Asked Questions
Is this creamy cauliflower mushroom skillet keto-friendly?
Extremely — each serving has about 5g of carbohydrates and 17g of fat, with the sauce built on full-fat coconut cream rather than flour-thickened cream sauce.
Can I use heavy cream instead of coconut cream?
Yes — heavy cream is a direct substitute if you don't need the dish to be dairy-free. Use the same amount and simmer it the same way until the sauce thickens.
Can I use frozen cauliflower rice?
You can — add it straight to the skillet and give it a minute or two extra to cook off the ice crystals. Freshly riced cauliflower holds the tender-crisp texture best.
How long do leftovers keep?
Store them in the fridge for 3-4 days and reheat gently over low heat with a splash of stock, since the coconut cream sauce tightens up as it cools.
Recipe card below.
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Creamy Cauliflower Mushroom Skillet
Ingredients
Method
- Directions
- Melt the butter in a large skillet over medium-high heat.
- Add the sliced mushrooms and sauté until golden brown and their moisture has evaporated, about 5-7 minutes.
- Stir the riced cauliflower into the skillet with the mushrooms.
- Pour in the vegetable stock, bring the mixture to a simmer, and cook for 4-5 minutes until the cauliflower is tender and most of the liquid is absorbed.
- Reduce the heat to low and stir in the coconut cream.
- Season generously with salt and pepper to taste.
- Allow the dish to gently simmer for another 1-2 minutes until the sauce has thickened slightly.
- Serve immediately.
