Serves: 2 – 4
Ingredients:
- 1 recipe Basic Cauliflower Rice (omit parsley)
- 3 tablespoons finely chopped sun-dried tomatoes in oil, drained
- 4 – 6 marinated artichoke halves, drained and chopped in a food processor (I love Trader Joe’s Marinated Grilled Artichoke Hearts)
- 1 cup organic baby spinach
- ¼ cup crumbled feta cheese, optional
- Sliced kalamata olives, optional
Instructions:
- Prepare the Basic Cauliflower Rice through Step 3.
- Finely chop spinach in food processor. Add to pan with sautéed onion and garlic, cook until wilted.
- Add the sun-dried tomatoes and chopped artichokes. Stir to combine.
- Stir in the riced cauliflower and cook until heated through and lightly browned.
- Season with salt and pepper to taste.
- Top with crumbled feta cheese and sliced kalamata olives, if desired. Enjoy!
This version is packed with savory flavor and Mediterranean-inspired brightness — it pairs well with grilled chicken, shrimp, or falafel.
Flavor Variations:
- Pilaf-Style Cauliflower Rice
- Mushroom “Risotto” Style Cauliflower Rice
- Asian-Inspired Cauliflower Rice
- Indian-Inspired Cauliflower Rice
- Mexican Cauliflower Rice Bowl
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