RCP: Tomato and Spinach, Cauliflower Rice with Lemon

K

karennoca

Well-known member
I have made this recipe numerous times and am loving it. Versatile, always good, fresh and even better the next day and the next. It is also beautiful. I have used smoked sun-dried tomatoes in the foil type pack, also, sun dried packed in oil and drained. All good. I have also used a little of the oil from the oil packed, to sauté tomatoes and garlic. I always add fresh lemon juice to taste at the finish.

Tomato and Spinach Cauliflower Rice with Lemon

3 cups cauliflower, riced ( can use the frozen, already riced )

1 tablespoon extra virgin olive oil (I use less)

2 large cloves garlic, diced

1.2 cup of sun-dried tomatoes or more to taste

1 clam shell of baby spinach, the smaller clam shell

2 tablespoons of a good chicken stock

fresh lemon juice to taste

1/4 cup candied pecans, chopped, or any glazed nut or toasted pine nuts.

Sauté garlic and sun dried tomatoes for 30 seconds in oil, then add cauliflower, mix well and cook for 5 minutes, stirring a few times.

Add the stock, cover pan and cook on low for three minutes.

Check cauliflower, to see if it is cooked to your liking. (we like it on the al dente side.)

Add the baby spinach, mix well and put lid back on, turn off heat.

Let sit a few minutes until spinach turns bright green and is wilted. Add 1 to 2 tablespoons fresh lemon juice and mix well. Sprinkle on nuts and serve. This is also good at room temp,

 
I have a couple of friends who are using cauliflower as rice in some dishes and their hubbys do not

know, and neither does mine. If I ask him how he likes the rice, he says, "this is great!"

 
Have been trying to freeze cauliflower rice

but we eat through it as fast as I can produce it. 2 weeks ago I scored 2 of the most beautiful heads I've seen in a long time and they were huge. It took us 10 days to finish but we both decided we would rather eat it NOW than freeze. Some of it was left in florets and doused in curry yogurt as part of our sheet pan dinners. And I did overcook some to mix with mashed potatoes. Yum! Colleen

 
They have been nice lately, right! A while back they were no bigger than a softball.

This was an actual conversation recently: I picked up a big beautiful head at Whole Foods and, as I was checking out, mentioned how nice it was to the cashier. She agreed and then I suddenly blurted out-loud:

"OH MY GOD! THAT ISN'T PRICED PER POUND, IS IT! BECAUSE I CAN'T HAVE IT IF IT IS!"

Happily, she reassured me it was a flat price, so my panic mode subsided.

 
Clamshell

We, of course, have these plastic containers - I’ve just never heard them called that. Am I alone?
The recipe sounds delicious and I have everything on hand. I hope to try it soon.
Thanks
Betty

 
I made this to go with some chicken thighs tonight, with a few changes

It was great! I used about 1/2 cup of the sun dried tomatoes and I used some of the oil from them to saute the garlic.

I would do it again, adding more spinach, or perhaps some riced broccoli. It would be interesting to play with various seasoning profiles.

I coated the chicken with za'atar and thought that I could have added some to the cauliflower on another night. Curry or some harissa would also add a fun note to the dish.

Thanks Karen for the inspiration!

 
Oooo - riced broccoli! I can do that!

I can make this with broccoli! Still need sundried tomatoes, tho.

I was envious of a fellow in the grocery store who had 2 perfect cauliflower in his shopping cart but I had just picked up 2 packages of broccoli heads at Aldi. Out of freezer space smileys/frown.gif Still, having non-buyers remorse! Colleen

 
You must log in or register to reply here.
Back
Top