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Cauliflower Rice with Spinach and Lemon


I like to think of this as the anti-kugel! It’s light and refreshing, with an incredible burst of fresh citrus, and it’s a perfect side when you’re looking for something a little lighter to enjoy.   Click here for more non-potato Passover recipes.


Prepare the Cauliflower Rice with Spinach and Lemon

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
2. Squeeze cauliflower rice and spinach to extract as much water as possible, then place on prepared baking sheet.
3. Add all remaining ingredients except for lemon zest and juice. Toss together to combine.
4. Bake for 40–50 minutes. Remove from oven and immediately add lemon zest and juice. Stir to distribute evenly.



Plan ahead:
1. This dish can be served hot, or you can serve it cold or at room temperature as a salad.
2. This can be reheated in the oven, loosely covered, until heated through.
3. To prepare this fresh on Yom Tov, sauté the onion, garlic, salt, and pepper in half of the oil. After about 5 minutes, add remaining ingredients and cook, stirring occasionally, until cooked through.


Styling and Photography by Miriam Pascal