Cauliflower Rice with Spinach and Fresh Herbs is a healthy, quick and easy side dish or weeknight meal. Add some extra power to this recipe by topping it with a fried egg, adding some tofu, or using it as the base of a burrito bowl.
My friend Erin introduced me to cauliflower green rice. She brought my family a meal when our little girl was just two weeks old and it really was the best gift we could have gotten. She prepared some chicken drumsticks, along with a generous helping of cauliflower rice studded with scallions and spinach.
This is my take on Erin’s version of green cauliflower rice, with a generous handful of chopped herbs thrown in at the end for even more flavor. I usually add cilantro, so the “rice” pairs well with Asian and Mexican-inspired dishes. You can use flat-leaf parsley with Italian food, or a mix of parsley, dill, and/or mint for a Mediterranean or Middle Eastern meal.
What is cauliflower rice?
Cauliflower rice is actually not rice at all. It’s just cauliflower, broken up into small pieces resembling rice grains or couscous. You can chop the cauliflower with a knife, rub it over a box grater, or work quickly with a food processor. Many people eat cauliflower rice as a low-carb substitute for regular rice, and when prepared right, it can be absolutely delicious!
You can find already grated cauliflower in the frozen section of most grocery stores, or you can make it at home. Just follow our recipe for making cauliflower rice.
Tip for tasty cauliflower rice!
This recipe uses frozen chopped spinach, which you defrost in the microwave before adding to the pan with the other ingredients. Once you’ve microwaved the spinach, squeeze out as much of the liquid as possible – this makes for a tastier cauliflower rice!
Ways to customize this recipe
This green cauliflower rice gets its color from spinach, scallions and fresh cilantro. Feel free to experiment with adding other veggies as well.
How to make cauliflower rice at one meal
You can serve cauliflower rice with any meal that you would otherwise pair with regular rice. I like to eat it as an accompaniment to pulled pork, fried chicken or baked salmon. It also makes a fantastic base for a burrito bowl with beans and all the usual burrito fixings piled on top.
How to store and freeze cauliflower rice
You can store your cauliflower rice in the fridge for up to 4 days — it will get super warm in the microwave or in a pan on the stovetop. You can also freeze it in zip-top bags or other freezer-safe containers for up to two months, then reheat in the microwave.
More great ways to eat cauliflower
- Best Cauliflower Pizza Crust
- Cauliflower Gnocchi (Trader Joe’s Copycat)
- Cauliflower Steak Sandwiches
- Roasted Cauliflower “Rice”
- Cauliflower puree “potatoes” with brown butter
- Buffalo Cauliflower Tacos with Ranch Sauce
Green Cauliflower Rice
ingredients
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3 tablespoon water
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8th ounces (half of a 1 pound bag) frozen spinachchopped
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2 tablespoon olive oil
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1 bunch green onionschopped
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1 lb cauliflower ricehomemade or store-bought, fresh or frozen
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1/2 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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1/2 Cup fresh coriander or flat-leaf parsley, chopped
method
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Cook spinach:
In a microwave-safe bowl, sprinkle the water evenly over the spinach. Cover the bowl with a microwave-safe lid or plastic wrap and heat on high for 3-4 minutes, depending on the power of your microwave, until the spinach is completely thawed and piping hot.
Place the spinach in a colander or colander and use the back of a spoon to squeeze out as much moisture as possible.
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Sweat onions:
Heat the olive oil in a large skillet over medium-high heat. Add the spring onions and sauté until soft and translucent, about 2 minutes.
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Cook the cauliflower rice:
Add the cauliflower rice, salt and pepper and sauté an additional 5 minutes, until the cauliflower is tender and you’re beginning to see a little browning on the spring onions.
Add the spinach and sauté for a further 2 minutes. Turn off the heat, then stir in the chopped herbs. Taste for seasoning, adding more salt and/or pepper if needed.
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Surcharge:
Remove from heat and serve immediately or cool to room temperature. Store in the fridge for up to 4 days or in the freezer for up to 2 months.
| nutritional information (per serving) | |
|---|---|
| 114 | calories |
| 8g | Fat |
| 10g | carbohydrates |
| 5g | protein |
