The beauty of cauliflower rice, is that it boldly stands up to any strong herbs, spices, or flavorings you decide to pair it with. It's rice-like texture begs for bold, vibrant veggies and leaves nothing to be desired in the nutrition department. This recipe is everything you ever wanted in a savory starch-free dish: crazy delicious flavor, fiber, protein, antioxidants, vitamins and minerals. Spoon up gals.
1 large head of cauliflower
1 bell pepper, chopped
1/2 yellow onion, diced
2 cups spinach
1 tbsp pesto
2 tbsp olive oil
Trim cauliflower into florets, cutting away as much stem as possible. Break up the florets into a food processor (or high speed blender) and pulse until the mixture resembles couscous.
Heat the oil in a large skillet over medium-high heat. Add diced onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower and bell peppers, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Add spinach and stir until wilted. Remove from the heat. Add sun-dried tomatoes with some of the oil it was packed in. Finally, mix in a spoonful of pesto for finishing touch. Your tastebuds will be drifting off to the Mediterranean in no time.