Sautéed Cauliflower Rice With Caramelized Onions & Spinach

Serving 3 people

45 min


  • balsamic vinegar 1 tbsp balsamic vinegar
  • cauliflower rice 3 cups cauliflower rice
  • dried thyme 1 tsp dried thyme
  • feta cheese 1 oz. (about 3 tbsp) crumbled feta cheese
  • flat-leaf parsley 2 tbsp minced flat-leaf parsley
  • garlic cloves 3 garlic cloves, minced
  • ground pepper ½ tsp ground pepper
  • kosher salt ½ tsp kosher salt
  • olive oil 1 tbsp olive oil
  • spinach leaves 2 cups fresh spinach leaves
  • yellow onions 2 medium yellow onions, thinly sliced into half-circles
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How to make it

  1. Heat the olive oil in a large nonstick skillet set over medium heat.
  2. Add the onions and cook until softened, stirring occasionally, about 10 minutes. Cover and cook until the onions are golden brown, 8 to 10 minutes, stirring occasionally.
  3. Add 1/4 cup water and thyme, cover the pan again and cook until the onions are deep golden brown, about 15 minutes. Stir in the garlic, balsamic vinegar, salt, ground pepper and an additional 1/4 cup water. Cover the pan and cook until the liquid is absorbed.
  4. Add the cauliflower rice and cook, stirring frequently, until the cauliflower is starting to soften, about 5 minutes.
  5. Add the spinach and feta cheese, and stir until the spinach is just wilted. Stir in the parsley.
  6. Serve.