Ingredients

The following ingredients have 4 Servings
  • 4 cups of cauliflower rice
  • 16 oz ground Mexican chorizo sausage
  • 1 1/2 cup baby spinach, minced
  • 1/4 Tablespoons toasted pine nuts

Instruction

  • In a large skillet, add your chorizo sausage and cook until almost browned completely.
  • Add in your riced cauliflower and saute for about 5 minutes.
  • Meanwhile in another dry skillet toast the pine nuts. Watch that they don't burn.
  • When the cauliflower is done cooking, add your spinach and mix until wilted.
  • Toss in your pine nuts and serve.
  • Note you can sprinkle some salt and black pepper if you wish but the chorizo usually has a lot of spice and I don't think it needs it personally.