Sautéed Cauliflower Rice with Garlic, Spinach, and Lemon

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and flavorful cauliflower rice sautéed with garlic and fresh spinach, brightened with lemon juice for a quick Whole30 side dish. This Mediterranean-inspired Whole30 recipe (vegetarian), ready in about 20 minutes, pairs cauliflower head, fresh spinach leaves, 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

1 medium (about 4 cups riced) cauliflower head
3 cups, roughly chopped fresh spinach leaves
4, thinly sliced garlic cloves
2 tbsp olive oil
1 tsp sea salt
1/4 tsp black pepper
2 tbsp, freshly squeezed lemon juice
1 tsp lemon zest

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Instructions

Step 1: Remove leaves and core from 1 medium cauliflower head and pulse florets in a food processor until they reach a rice-like texture, about 4 cups.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
Step 3: Add riced cauliflower to the skillet and cook, stirring often, for 5-7 minutes until tender and slightly golden at edges.
Step 4: Stir in 3 cups roughly chopped fresh spinach, 1 tsp sea salt, and 1/4 tsp black pepper. Cook for 2 more minutes until spinach wilts.
Step 5: Remove skillet from heat and stir in 2 tbsp freshly squeezed lemon juice and 1 tsp lemon zest. Toss gently to combine and serve warm.