Sautéed Cauliflower Rice with Spinach and Sun-Dried Tomatoes

By · Reviewed by AislePrompt Editorial · ·

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 (whole30, vegetarian) 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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: 5 min Cook: 10 min Serves 4 Mediterranean cuisine 120 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Season with 1 tsp sea salt and 1/2 tsp black pepper, stirring to combine.
  5. Step 5: Remove from heat and drizzle 1 tbsp fresh lemon juice over the sautéed mixture. Toss gently and serve warm.

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Frequently asked questions

How long does Sautéed Cauliflower Rice with Spinach and Sun-Dried Tomatoes take to make?

Total time is about 15 minutes (5 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 Spinach and Sun-Dried Tomatoes?

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 fresh spinach leaves from drying out.

Can I substitute ingredients in Sautéed Cauliflower Rice with Spinach and Sun-Dried Tomatoes?

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 Spinach and Sun-Dried Tomatoes 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 Spinach and Sun-Dried Tomatoes whole30?

Yes — this recipe is tagged whole30, vegetarian, low carb, 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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