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Paul Scally
By Paul Scally

Lebanese Riced Cauliflower Casserole

5 steps
Prep:20minCook:30min
This recipe is a modified version of my mom's casserole recipe. Fun fact: I hated this recipe as a kid, but I love it now. Maybe it was the nuts or the spinach, both of which I love now. Feel free to use whatever nuts you have on hand; here I used chopped pine nuts, but almonds or pistachios would work great. Feel free to use brown rice (1 cup dry, 185 g) instead of cauliflower rice
Updated at: Wed, 11 Dec 2024 01:36:19 GMT

Nutrition balance score

Great
Glycemic Index
28
Low
Glycemic Load
5
Low

Nutrition per serving

Calories301.4 kcal (15%)
Total Fat13.4 g (19%)
Carbs17.1 g (7%)
Sugars4.8 g (5%)
Protein32.5 g (65%)
Sodium678.7 mg (34%)
Fiber6.9 g (25%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Defrost your bag of spinach, and cut your onions into a small dice. Add to a large pan with oil, cumin, pepper, and salt. Cover and cook over medium heat until the onions are soft and translucent. Set aside in a bowl
Defrost your bag of spinach, and cut your onions into a small dice. Add to a large pan with oil, cumin, pepper, and salt. Cover and cook over medium heat until the onions are soft and translucent. Set aside in a bowl
frozen chopped spinachfrozen chopped spinach16 oz
onionsonions2
olive oilolive oil7.5g
ground cuminground cumin2 tsp
black pepperblack pepper½ tsp
saltsalt½ tsp
Step 2
Over medium, heat, add the meat and some oil. Cook the meat until properly browned. Season with soy sauce, allspice, cinnamon, and salt. Toast the nuts and garlic until fragrant, about 30 seconds. Transfer to the bowl with the spinach
Over medium, heat, add the meat and some oil. Cook the meat until properly browned. Season with soy sauce, allspice, cinnamon, and salt. Toast the nuts and garlic until fragrant, about 30 seconds. Transfer to the bowl with the spinach
lean ground meatlean ground meat1.3 lb
low sodium soy saucelow sodium soy sauce15g
ground allspiceground allspice2 tsp
ground cinnamonground cinnamon½ tsp
saltsalt¼ tsp
virgin olive oilvirgin olive oil7.5g
nutsnuts30g
minced garlicminced garlic15g
Step 3
As everything else is cooking, you can prepare your cauliflower rice. Add your defrosted florets to a food processor, and pulse until you have a fully chopped rice-like cauliflower. Don't overblend
As everything else is cooking, you can prepare your cauliflower rice. Add your defrosted florets to a food processor, and pulse until you have a fully chopped rice-like cauliflower. Don't overblend
frozen cauliflowerfrozen cauliflower16 oz
Step 4
When the meat is done and the pan is free, add the cauliflower to the pan with oil, lemon pepper, garlic and onion powders, nutmeg, cloves, and red pepper flakes. Cover and cook over medium heat until the cauliflower is tender and done to your liking. Don't over mix, or it could become mushy
When the meat is done and the pan is free, add the cauliflower to the pan with oil, lemon pepper, garlic and onion powders, nutmeg, cloves, and red pepper flakes. Cover and cook over medium heat until the cauliflower is tender and done to your liking. Don't over mix, or it could become mushy
extra virgin olive oilextra virgin olive oil7.5g
lemon pepperlemon pepper1 tsp
garlic powdergarlic powder2 tsp
onion powderonion powder2 tsp
ground nutmegground nutmeg½ tsp
ground clovesground cloves¼ tsp
red pepper flakesred pepper flakes¼ tsp
Step 5
In a large bowl, combine the spinach, meat, and cauliflower rice. Serve
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