Ingredients
- Cauliflower, trimmed down to the florets
- 2 tbsp extra virgin olive oil
- 1 cup onion, diced small
- 2 cups spinach
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 2 tablespoon butter
Method
Bring a medium pot of salted water to a boil and add cauliflower. Cook until tender, about ten minutes. While cauliflower is cooking, heat a medium sauté pan over medium high heat and add olive oil. Once hot, add onions and sauté for 4-5 minutes or until completely cooked. Add the spinach, toss and remove from heat. Drain the cauliflower but retain about a cup of the cooking water. Pulse the cauliflower until rice size but not pureed. Add the spinach mixture scraping the oil with it, salt, pepper, garlic powder and butter and pulse to combine. Do not over mix. If mixture is too thick, spoon a little of the cauliflower water in.
