Sautéed Cauliflower Rice with Spinach and Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 drafted and published.

A quick and flavorful sauté of cauliflower rice with tender spinach and tangy sun-dried tomatoes for a satisfying Whole30 side or light meal. This Mediterranean-inspired vegetarian recipe (whole30), ready in about 15 minutes, pairs cauliflower rice (fresh or frozen), fresh spinach leaves, sun-dried tomatoes (no oil), chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.

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Prep: 5 min Cook: 10 min Serves 4 Mediterranean cuisine 120 cal/serving

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Ingredients

4 cups cauliflower rice (fresh or frozen)
3 cups fresh spinach leaves
1/2 cup sun-dried tomatoes (no oil), chopped
3 garlic cloves, minced
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1 tbsp fresh lemon juice

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 2: Add 4 cups cauliflower rice to the skillet, stirring frequently. Cook for 5-6 minutes until the cauliflower rice is tender and slightly golden at the edges.
Step 3: Stir in 3 cups fresh spinach leaves and 1/2 cup chopped sun-dried tomatoes, cooking for another 2-3 minutes until the spinach wilts.
Step 4: Season with 1 tsp sea salt and 1/2 tsp black pepper, stirring to combine.
Step 5: Remove from heat and drizzle 1 tbsp fresh lemon juice over the sautéed mixture. Toss gently and serve warm.