Lebanese Riced Cauliflower Casserole

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Description
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. I've used cauliflower rice as a substitute for white rice, but feel free to use brown rice (1 cup dry, 185 g) instead.
Time
Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes
Cost
Total Cost:

Cost per Serving:
$3.12
Ingredients
Serving(s)
Spinach & Onions
  • 1 lb Frozen spinach, thawed
  • 2 medium Onion
  • 1/2 tbsp Extra virgin olive oil
  • 2 tsp Cumin, ground
  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Salt
Meat
  • 1.3 lb Ground beef, 93/7
  • 1/2 tbsp Extra virgin olive oil
  • 1/2 tbsp Soy sauce, low sodium, gluten free
  • 2 tsp Allspice, ground
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/4 cup Pine nuts
  • 1 tbsp Minced garlic
Cauliflower Rice
  • 1 lb Frozen cauliflower, thawed
  • 1/2 tbsp Extra virgin olive oil
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 1 tsp Lemon pepper
  • 1/2 tsp Nutmeg, ground
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Red pepper flakes
Instructions
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  1. Defrost your bag of spinach, and cut your onions into a small dice. Add to a large pan with oil, cumin, black pepper, and salt. Cover and cook over medium heat until the onions are soft and translucent. Set aside in a bowl
    1. 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
    1. 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
    1. When the meat is done and the pan is free, add the cauliflower to the pan with oil, lemon pepper, garlic powder, onion powder, 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
    1. In a large bowl, combine the spinach, meat, and cauliflower. Serve
    Nutrition Facts
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    Calories: 339
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    Total Fat: 17.6g (23% 23 % of Daily Value (78 g) )
    Saturated Fat: 4.5g (22% 22 % of Daily Value (20 g) )
    Polyunsaturated Fat: 3.0g
    Monounsaturated Fat: 7.8g
    Cholesterol: 74mg (25% 25 % of Daily Value (300 mg) )
    Sodium: 639mg (28% 28 % of Daily Value (2300 mg) )
    Total Carbohydrate: 16.4g (6% 6 % of Daily Value (275 g) )
    Fiber: 6.8g (24% 24 % of Daily Value (28 g) )
    Net Carbs: 9.6g
    Total Sugar: 4.8g
    Protein: 31.6g (63% 63 % of Daily Value (50 g) )
    ------------------------------------------
    Vitamin B12: 2.63mcg (110% 110 % of Daily Value (2.4 mcg) )
    Vitamin D: 0.12mcg (1% 1 % of Daily Value (20 mcg) )
    ------------------------------------------
    Calcium: 178mg (14% 14 % of Daily Value (1300 mg) )
    Iron: 5.63mg (31% 31 % of Daily Value (18 mg) )
    Magnesium: 128mg (30% 30 % of Daily Value (420 mg) )
    Potassium: 1035mg (22% 22 % of Daily Value (4700 mg) )
    ------------------------------------------
    Glycemic Index
    :
    26.2

    Glycemic Load
    :
    4.5

    ------------------------------------------
    Nutrition Score
    :
    9.0

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