One of Chef Linda's favorites ... this side dish is even easier with packaged cauliflower rice, fresh or frozen, now available in many grocers.
Preheat oven to 425°F.
Cut cauliflower into florets and “rice” in a food processor. Do not over process.
Melt the coconut oil and add 2 tablespoons to the riced cauliflower. Season with salt and pepper, and the garlic and onion powders. Toss to evenly season.
Place the cauliflower rice on a sheet pan, spread in 1 layer for even cooking, and roast for approximately 30 minutes or until it begins to brown slightly.
In a sauté pan, add the remaining coconut oil along with the spinach and cook until wilted. Remove excess liquid.
Combine together the roasted cauliflower rice and spinach. Mix in 1 teaspoon Sriracha and serve.