Spanakorizo with Riced Cauliflower and Chicken Sausage

This is a classic Greek dish made with spinach and rice that I transformed into a low carb, healthy and delicious meal! I added organic chicken sausage to make it a complete meal instead of a side dish, but you can omit the sausage if you prefer to keep it vegetarian.

You can swap the regular rice for cauliflower rice in almost any recipe, and still have a filling, satisfying feast. Your family or guests probably won’t be able to tell the difference!

This recipe is quick and easy, (under 30 minutes), perfect for a weeknight. You just need a few ingredients like spinach, riced cauliflower, chicken sausage, lemon and feta cheese.

I started by sauteing some diced onion in olive oil and butter.

Once the onion is nice and soft, add the frozen riced cauliflower. No need to thaw it first.

Stir it around so it thaws and releases some of its moisture. Once it’s heated through, throw it the diced chicken sausage. I used one that had spinach and garlic, but you can use any kind of sausage you like. Just be sure it’s precooked so it just needs to be heated.

After adding the sausage, cover the pan and cook for 5 minutes, to finish cooking the riced cauliflower. Add salt and pepper, then throw in the fresh spinach.

Cover the pan again, just for a minute or two, to allow the spinach to wilt. Then give it a stir, take the pan off the heat, and add fresh dill weed, fresh lemon juice and a sprinkle of feta cheese (optional). Taste to adjust seasonings.

It’s a delicious combination: buttery rice, hearty sausage with a hint of garlic, fresh spinach, classic Greek flavors of dill, tart lemon and salty feta.

Spanakorizo with Riced Cauliflower and Chicken Sausage

Servings:  3-4

• 1 tablespoon olive oil
• 1 tablespoon organic butter
• 1 medium onion, diced
• 1 12-ounce bag frozen riced cauliflower
• 3 fully cooked organic chicken-spinach sausages, from a 12-ounce package
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 5 ounces fresh organic baby spinach leaves
• 1 tablespoon fresh dill weed
• Juice from 1/2 lemon
• 2 tablespoons crumbled feta cheese, optional

Directions:

Heat a large skillet over medium heat and add the olive oil, butter and chopped onion.  Saute for several minutes, until soft.

Add the frozen riced cauliflower and stir to break up any large clumps.  As it heats, the moisture will start to evaporate.  Saute for a few minutes, then add diced chicken sausage.  Cover and cook over medium-low heat for 5 minutes.

Add the salt and pepper, then the baby spinach leaves.  Cover pan to wilt the spinach for 1-2 minutes.

Remove cover and stir to be sure spinach is evenly cooked.  Turn off the heat and add the dill, lemon juice and feta cheese, if desired.  Stir again and taste and adjust seasonings.

Serve with an additional squeeze of lemon or a sprinkle of feta cheese.