Green Cauliflower Rice

3 tablespoons water

8 ounces (half of a 1-pound bag) frozen chopped spinach

2 tablespoons olive oil

1 bunch green onions, chopped

1 pound cauliflower rice, homemade or store-bought, fresh or frozen

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup fresh chopped cilantro or flat leaf parsley

Instructions:
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Instructions:
1 Cook the spinach: In a microwave-safe bowl, sprinkle the water evenly over the spinach. Cover the bowl with a microwave-safe lid or plastic wrap, and microwave at high heat for 3-4 minutes, depending on the strength of your microwave, until the spinach is fully thawed and steaming hot.
Transfer the spinach to a colander or mesh strainer, and use the back of a spoon to squeeze out as much moisture as you can.
2 Sauté onions: Heat the olive oil in a large skillet over medium heat. Add the green onions and sauté until they are softened and translucent, about 2 minutes.
3 Cook the cauliflower rice: Add the cauliflower rice, salt, and pepper and sauté another 5 minutes, until the cauliflower is cooked through and you’re starting to see a little bit of browning on the green onions.
Add the spinach and sauté for 2 more minutes. Turn off the heat, then stir in the chopped herbs. Taste for seasoning, adding more salt and/or pepper if needed.
4 Serve: Remove from heat and serve right away or cool to room temperature. Store in the fridge for up to 4 days, or in the freezer for up to 2 months.

Hope You Enjoy