featured 10181 scaled

Paleo Cauliflower Rice with Creamed Spinach (Main Dish)

This Paleo Creamed Spinach Cauliflower Rice is a versatile, flavorful dish that suits many strict eating plans. As a paleo recipe it is naturally gluten-free, grain-free, dairy-free and legume-free. It also fits the 21 Day Sugar Detox, works for Whole30, and—if you omit a few spices—can be adapted for the Autoimmune Paleo Protocol.

This dish surprised my family the first time I made it. My older son, who dislikes crunchy or undercooked vegetables, loved it because the texture is soft and comforting. My husband usually refuses cauliflower, so the addition of spinach helps mask the cauliflower taste. If you and your family enjoy a bit of contrast, add a handful of toasted pine nuts for crunch.

I used a French Four Spice blend (white pepper, ginger, nutmeg and cloves) and found it complemented the cauliflower, spinach and meat very well. You can buy a premade blend or make a simple version at home.

French Four Spice Recipe

French Four Spice Recipe

  • 1 tablespoon white pepper
  • Rounded 1/4 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon grated nutmeg

Makes about 2 tablespoons of French Four Spice

Paleo Creamed Spinach Cauliflower Rice Main Dish

Paleo Creamed Spinach Cauliflower Rice with Lamb

Easy to prepare and hearty enough to serve as a main or a side. Suitable for multiple strict paleo protocols. Vegetarian or vegan variations are possible by omitting meat and adjusting the oil.

  • Author: Lea Valle
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4–6 servings
  • Category: Main
  • Cuisine: Paleo

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound ground pork, beef or lamb
  • 1 medium red onion, diced
  • 1 tablespoon French Four Spice (omit for AIP)
  • 1 1/2–2 teaspoons salt, or to taste
  • 1/4–1/2 teaspoon red pepper flakes (omit for AIP)
  • 1 head cauliflower, riced
  • 10 ounces finely chopped spinach (defrosted and drained if frozen)
  • 1/2 cup coconut cream

Instructions

  1. Heat 1 tablespoon olive oil in a large pan over medium heat. Add the ground meat and brown until cooked through.
  2. Add the diced onion and cook with the meat until the onion is soft and translucent.
  3. Stir in the French Four Spice, salt and red pepper flakes, and cook for another minute to release the aromas.
  4. Add the riced cauliflower and the remaining tablespoon of olive oil. Increase heat to medium-high and stir-fry until the cauliflower is soft and most of the moisture has evaporated, about 8–10 minutes.
  5. Fold in the chopped spinach and cook until it is heated through and well combined with the cauliflower.
  6. Pour in the coconut cream and cook just until warmed. Taste and adjust seasoning.

Notes

To make this dish vegetarian or vegan, omit the meat and use the full 2 tablespoons (or more) of olive oil to sauté the onion and fry the riced cauliflower. You can also add mushrooms or cooked lentils for extra texture if your eating plan allows.

For a bit of crunch, sprinkle toasted pine nuts or pumpkin seeds on top when serving.

Enjoy!