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Spinach & Garlic Cauliflower Rice

Spinach & Garlic Cauliflower Rice

Recipe courtesy of The Culinistas.

Photo by: Nadia Agsen.

Yield: Serves 4 to 6


  • 3 tablespoons olive oil
  • 4 cloves garlic, sliced
  • 4 scallions, thinly sliced plus more for garnish
  • 1 medium head cauliflower, riced (about 4 cups)
  • 3 cups spinach, roughly chopped
  • 2 tablespoons lime juice
  • 2 teaspoons lime zest
  • salt & pepper to taste

Preparation Instructions:

1. In a large pan, heat oil over medium-low heat. Sweat garlic & scallions until aromatic and soft, 2-3 mins.

2. Increase to medium heat, add cauliflower & stir constantly to prevent browning; sweat until tender, 8-10 mins. Season with salt & pepper.

3. Add spinach & cook until wilted, 2-3 mins.

4. Turn off heat, add sesame seeds, lime juice & zest; season salt & pepper.

5. Transfer to a shallow bowl; garnish with scallions & sesame seeds.


- 1 medium head of cauliflower will yield about 4 cups. If it’s a small head, buy two.

Technique: Ricing
- Food processor works best for ricing.
- If you have only a blender, add chopped cauliflower & cover completely with water. Pulse the mixture until the cauliflower is “riced” texture. Strain & shake out excess water.
- If you don’t have a food processor or blender to rice the cauliflower, use a cheese grater & grate the cauliflower on the coarsest side.

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