This simple, tasty recipe makes a great side dish for a wide variety of protein entrees, such as my:
You might notice that the serving size for this cauliflower rice pilaf is kind of small – just 1/2 cup – and that’s to keep the carb count per serving under 10 grams so it’s keto-friendly. If your carb allowance is higher, such as if you’re doing low carb or Paleo but not strict Keto, then feel free to enjoy a larger serving!
Do be careful of having too much cruciferous vegetable in your diet if you have thyroid issues, though, since brassicas – though delicious and wonderfully nutrient dense and boosting of detoxification – may adversely affect thyroid function.
If you’re doing my 10-Day Detox, skip the dill (apiaceous family plants inhibit phase 1 detoxification enzymes – learn about this and much more in my in-depth detox course) and use a detox-friendly herb instead, such as oregano or rosemary.
Greek Cauliflower Rice with Lemon, Spinach and Dill
Ingredients
- 3 Tbsp extra virgin olive oil plus more for garnish
- 4 cloves garlic minced
- 2 cups cauliflower rice 10oz frozen
- 10 oz spinach frozen, chopped
- 2 Tbsp fresh dill minced, or 2 tsp dried
- 2 Tbsp lemon juice or to taste
- sea salt to taste
- ground black pepper to taste
Instructions
- Heat a large frying pan over low heat for 1 minute, then add oil and garlic.
- Cook oil and garlic mixture for 1 minute over low heat, stirring constantly, then add cauliflower rice and stir to combine.
- Cook the cauliflower rice and garlic mixture for about 5 more minutes, stirring occasionally, until cauli rice begins to soften slightly and release moisture.
- Add in the chopped spinach and dill, and cook until the greens are wilted.
- Drizzle lemon juice on top and mix in.
- Add salt and pepper to taste, and serve.
Nutrition
