Roasted Cauliflower Rice with Spinach

One of Chef Linda's favorites... this side dish is even easier with packaged cauliflower rice, fresh or frozen, now available in many grocers. 


  • 1 head cauliflower - riced
  • 2 + 2 tablespoons coconut oil
  • Salt and pepper - to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 to 3 cups Olivia's Organics Baby Spinach - rough chopped
  • 1 teaspoon sriracha


  • Preheat oven to 425 degrees 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 one 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.

Categories: Side, Spinach