Ingredients

The following ingredients have 4 Servings
  • 3 cups cauliflower rice
  • 1 tablespoon olive oil
  • 1 large clove garlic, crushed
  • 1/2 cup of sun dried tomatoes, chopped
  • 1 cup fresh spinach, chopped
  • 2 tablespoons water
  • 1/4 cup pine nuts, toasted

Instruction

  • Add cauliflower florets to a food processor and pulse until it looks like grains of rice.
  • Next add oil to a large saute pan and heat to medium high.
  • Add garlic and tomatoes and immediately turn down the heat to medium heat. Saute for 30 seconds and then add the rice. Mix well cook for 5 minutes. Meanwhile If using the pine nuts add them to a dry non stick pan and heat over medium heat. Stir as the brown and as soon as they are golden brown take them off the heat and pour onto a paper towel to cool.
  • Add the water to the caulifllower and cover pan for 3 minutes. Take off lid and taste cauliflower to see if cooked to your liking. I like it a bit al dente. You can also add some salt and black pepper if you think it needs more seasoning.
  • Take the pan off the stove and add the spinach and mix well.
  • Sprinkle toasted pine nuts on top and serve.