Sautéed Cauliflower Rice with Garlic and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy cauliflower rice cooked with garlic and fresh spinach for a quick, nutritious Whole30 side dish. This mediterranean-inspired whole30 (vegetarian) ready in about 20 minutes pairs cauliflower head, fresh spinach, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove leaves and core from 1 medium cauliflower and pulse in a food processor until it resembles coarse rice, yielding about 4 cups cauliflower rice.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant without browning.
  3. Step 3: Add the cauliflower rice to skillet along with 1 tsp sea salt and 1/2 tsp black pepper. Cook for 5-6 minutes, stirring occasionally, until the cauliflower softens but still has some bite.
  4. Step 4: Stir in 4 cups packed fresh spinach and cook for 2-3 minutes until wilted. Remove from heat and stir in 1 tsp finely grated lemon zest and 1 tbsp fresh lemon juice. Serve warm as a flavorful Whole30 vegetable side.

Frequently asked questions

How long does Sautéed Cauliflower Rice with Garlic and Spinach take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Cauliflower Rice with Garlic and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower head from drying out.

Can I substitute ingredients in Sautéed Cauliflower Rice with Garlic and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Cauliflower Rice with Garlic and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Cauliflower Rice with Garlic and Spinach whole30?

Yes — this recipe is tagged whole30, vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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