Olivia's Organics

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.

Yield: 2-4 Servings


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.