Riced Cauliflower Spinach Parmesan

If there is a heaven, it's where this medley is made. Smooth wilted spinach is balanced with slightly toothy cauliflower, and enriched with parmesan. Kicked up with crushed red pepper flakes.

A great bed for salmon.

1 Tbsp butter plus 1 Tbsp olive oil

2 cups cauliflower, riced (see cook’s note)

1/8 tsp garlic powder

1/8 tsp onion powder

2 cloves garlic, minced

5 oz fresh baby spinach leaves, coarsely chopped

crushed red pepper flakes, to taste

1/4 cup shredded Parmesan cheese

Melt butter in oil in a medium skillet. Add the cauliflower and the onion and garlic powders. Cook over medium low for about 10 minutes, stirring often. This will allow the cauliflower to release its water and brown up a bit. Add the garlic and cook 2-3 minutes more.

Meanwhile, sauté the spinach in a separate skillet until the leaves wilt and release what water they will.

Mix the spinach in with the cauliflower and season with crushed red pepper flakes.

Add about two thirds of the parmesan to the spinach mixture. Cook together about 5-8 minutes, until the mixture is heated through.

Tip the mixture into a serving dish and garnish with remaining parmesan and more crushed red pepper flakes, if desired. Serves 4.

Cook’s Note: You can buy cauliflower riced. It’s very convenient for the busy cook, but it’s much more expensive, and for us, usually too much to use use before it goes bad (it goes bad faster when riced than when left whole). Ricing cauliflower is simple. Coarsely chop flowerets and place in a food processor. Gently pulse until you have a coarse grind - do not over process.

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