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This Sheet Pan Mushroom Cauliflower Rice Risotto is a super simple way to add veggies to a simple and tasty side dish!
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Sheet Pan Mushroom Cauliflower Rice Risotto

By: Kelsey
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Ingredients 

  • 4 cups frozen packaged riced cauliflower
  • 1 cup frozen peas
  • 1 cup chopped mushrooms
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons coconut milk
  • ½ cup parmesan cheese

Instructions 

  • Preheat oven to 400 degrees.
  • Line a baking sheet with foil.
  • Pour frozen cauliflower rice, frozen peas and mushrooms on your baking sheet and drizzle with olive oil, then toss to coat.
  • Bake for 10 minutes to defrost and start the cooking.
  • Remove and add garlic powder, salt, pepper and coconut milk and toss again then evenly disperse everything on the baking sheet.
  • Take your parmesan cheese and sprinkle over the rice evenly.
  • Bake for 20 minutes until cauliflower rice is cooked through.
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