Keto Spanakorizo Recipe

Top down image of Keto Spanakorizo in a stainless steel skillet on a white wooden table.

This Greek Cauliflower Rice is light and flavorful, with plenty of fresh spinach, lemon, and dill. It's the perfect accompaniment to all of your favorite keto entrees. Once you try it, you will want to make it again and again!

Course Side Dish

Cuisine Mediterranean

Keyword cauliflower rice pilaf, spanakorizo

Prep Time 10

Cook Time 15

Servings servings

Calories 121kcal

Equipment

1 10 inch skillet

Ingredients

2 tbsp olive oil
2 tbsp diced onion
2 cloves garlic minced
5 ounces baby spinach
3/4 tsp salt
1/2 tsp black pepper
12 ounces cauliflower rice fresh or frozen
3 tbsp chopped fresh dill divided
2 tbsp freshly squeezed lemon juice divided
2 tsp lemon zest
1/4 tsp ground nutmeg
1/4 cup crumbled feta

Instructions

Heat the oil in a 10 inch skillet over medium heat. Add the onions and sauté until translucent, about 2 minutes. Add the garlic and cook another minute.
Add all of the baby spinach and cook, stirring frequently, until it wilts, about 3 minutes. Sprinkle with the salt and pepper.
Add the cauliflower rice, 2 tablespoons of the fresh dill, 1 tablespoon of the lemon juice, the lemon zest, and nutmeg. Toss to combine.
Cook, stirring frequently, until the cauliflower rice is tender, about 7 minutes. Remove from heat and stir in the remaining dill and lemon juice.
Adjust seasonings to taste and sprinkle with the crumbled feta.

Notes

Storage Information: Store the leftovers in a covered container in the fridge for up to 5 days.

Nutrition