Keto Spanakorizo with Cauliflower Rice, Lemon and Spring Greens
A low-carb twist on the classic Greek spinach and rice dish, using fluffy cauliflower rice infused with fresh lemon, dill, and tender spring greens. This bright, herbaceous one-pan meal celebrates the best of spring produce while keeping carbs in check.
Ingredients
- 500g cauliflower, riced (or pre-riced cauliflower)
- 300g fresh baby spinach
- 100g spring greens or young kale, stems removed and roughly chopped
- 1 medium white onion, finely diced
- 4 spring onions, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 large lemon, zested and juiced
- 240ml vegetable stock
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 60g crumbled feta cheese for serving
Instructions
If using whole cauliflower, cut into florets and pulse in a food processor until it resembles rice grains. Set aside.
Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Add the garlic and white parts of the spring onions, cooking for 1 minute until fragrant.
Add the chopped spring greens and cook for 3 minutes, stirring occasionally, until slightly wilted.
Add the riced cauliflower and vegetable stock. Stir well, cover, and cook for 6-7 minutes until the cauliflower is tender but not mushy.
Add the baby spinach in batches, stirring until each batch wilts before adding more. This takes about 3-4 minutes total.
Remove from heat and stir in the lemon zest, lemon juice, fresh dill, parsley, salt, and pepper. Taste and adjust seasoning as needed.
Divide among serving bowls, top with crumbled feta cheese and the green parts of the spring onions. Serve warm with an extra drizzle of olive oil if desired.
Did you make this?
Upload your photo and show how it turned out.
