Ingredients

The following ingredients have 7 Servings
  • 1 large head organic cauliflower, trimmed down to the florets
  • 2 tablespoons extra virgin olive oil
  • 1 cup sweet onion, diced small
  • 2 cups organic fresh baby spinach
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder
  • 2 tablespoon butter (or clarified butter or ghee for Whole30)

Instruction

  • Bring a medium pot of salted water to a boil and add cauliflower. Cook just until tender, about ten minutes.
  • While cauliflower is cooking, heat a medium sauté pan over medium high heat and add olive oil.
  • Once hot, add onions and sauté for 4-5 minutes or until completely cooked.
  • Add the spinach, toss and remove from heat.
  • Drain the cauliflower but retain about a cup of the cooking water.
  • Pulse the cauliflower until rice size but not pureed.
  • Add the spinach mixture scraping the oil with it, salt, pepper, garlic powder and butter and pulse to combine. Do not over mix.
  • If mixture is too thick, spoon a little of the cauliflower water in. We did not need to do that with ours.
  • Serve immediately.