Spinach & Garlic Cauliflower Rice
Light, garlicky cauliflower rice with spinach, sesame, and lime. Ready in about 20 minutes. Low-carb, vegan, and easy to make ahead.
Recipe courtesy of The Culinistas.
Photo by: Nadia Agsen.
Yield: Serves 4 to 6
- Rice cauliflower using a food processor, blender with draining, or a coarse grater for best texture.
- Cook garlic and scallions first, then stir the cauliflower 8-10 minutes to keep it tender and not brown.
- Finish with spinach, toasted sesame seeds, lime juice and zest; store in fridge 3-4 days or freeze up to 2-3 months.
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.
CHEF TIPS
Shopping:
- 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.
thespicehouse.com
Frequently Asked Questions
How do I rice cauliflower?
Use a food processor to pulse florets to a rice-like texture. If you only have a blender, pulse with enough water to cover, then strain and squeeze out the excess. Or grate the cauliflower on the coarse side of a box grater.
Can I use frozen cauliflower rice?
Yes. Thaw and squeeze out extra water, or cook it straight from frozen but allow extra time to evaporate moisture. Expect a slightly softer texture than fresh.
How long should I cook it so it is tender but not mushy?
Sweat garlic and scallions 2 to 3 minutes over medium-low. Increase heat and cook the riced cauliflower, stirring constantly, about 8 to 10 minutes. Add spinach and cook 2 to 3 minutes until wilted.
How do I store and reheat leftovers?
Cool, then keep in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet with a little oil 3 to 5 minutes or microwave 1 to 2 minutes, stirring once. Add a splash of lime or oil if it seems dry.
Can I make this ahead or freeze it?
Yes. Cool completely, portion into freezer-safe containers, and freeze up to 2 to 3 months. Thaw overnight in the fridge or reheat from frozen on the stove until warmed through.
What can I use instead of sesame seeds?
Substitute toasted sunflower or pumpkin seeds, chopped toasted almonds, or omit them. For sesame flavor without seeds, add a small drizzle of toasted sesame oil at the end.
How can I turn this into a complete meal?
Stir in cooked proteins like shredded chicken, shrimp, cubed tofu, tempeh, or canned chickpeas at the end to warm them through. You can also fold in a soft-poached or fried egg for extra protein.
What if I don't have lime? Any seasoning tips?
Use lemon juice or a splash of rice vinegar instead of lime. For more depth add a little soy sauce or tamari, grated ginger, or red pepper flakes. Adjust salt and pepper to taste.
How do I rice cauliflower?
Use a food processor to pulse florets to a rice-like texture. If you only have a blender, pulse with enough water to cover, then strain and squeeze out the excess. Or grate the cauliflower on the coarse side of a box grater.
Can I use frozen cauliflower rice?
Yes. Thaw and squeeze out extra water, or cook it straight from frozen but allow extra time to evaporate moisture. Expect a slightly softer texture than fresh.
How long should I cook it so it is tender but not mushy?
Sweat garlic and scallions 2 to 3 minutes over medium-low. Increase heat and cook the riced cauliflower, stirring constantly, about 8 to 10 minutes. Add spinach and cook 2 to 3 minutes until wilted.
How do I store and reheat leftovers?
Cool, then keep in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet with a little oil 3 to 5 minutes or microwave 1 to 2 minutes, stirring once. Add a splash of lime or oil if it seems dry.
Can I make this ahead or freeze it?
Yes. Cool completely, portion into freezer-safe containers, and freeze up to 2 to 3 months. Thaw overnight in the fridge or reheat from frozen on the stove until warmed through.
What can I use instead of sesame seeds?
Substitute toasted sunflower or pumpkin seeds, chopped toasted almonds, or omit them. For sesame flavor without seeds, add a small drizzle of toasted sesame oil at the end.
How can I turn this into a complete meal?
Stir in cooked proteins like shredded chicken, shrimp, cubed tofu, tempeh, or canned chickpeas at the end to warm them through. You can also fold in a soft-poached or fried egg for extra protein.
What if I don't have lime? Any seasoning tips?
Use lemon juice or a splash of rice vinegar instead of lime. For more depth add a little soy sauce or tamari, grated ginger, or red pepper flakes. Adjust salt and pepper to taste.
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