Sautéed Spinach, Riced Cauliflower, and Shallots

This easy side dish starts with frozen vegetables so it’s perfect this time of year when your favorite fresh veggies might be either harder to find – or simply more expensive. And it’s an especially good option when wintery weather just makes staying at home more tempting.

This week in Ann Arbor, we’re experiencing frigid winter weather with an arctic blast, sub-zero wind chills, icy roads, and several inches of snow. Our wind chills have been around minus 20 degrees! So having a well stocked freezer and pantry can be worth their weight in gold.

Almost magically, this comes together in a snap. The shallots become golden, the frozen veggies cook through, and the moisture from the veggies cooks off…and all in just about the same amount of time.

This recipe has actually become a year-round staple for us. And it’s delicious over baked or mashed potatoes, over Ezekiel toast, and added to pasta, rice, or quinoa.

Oh, and if you don’t happen to have any shallots, a small onion works too. : )

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SAUTÉED SPINACH, RICED CAULIFLOWER, AND SHALLOTS

Servings: 4
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1 large shallot, finely sliced
12 ounces frozen spinach
12 ounces frozen riced cauliflower
kosher salt and black pepper, to taste
dash Cajun seasoning, to taste

Instructions

Heat a large nonstick sauté pan (my favorite is Scanpan) over medium high heat. Add shallots, and over the shallots, add the still-frozen spinach and frozen riced cauliflower, and distribute well.

Dry sauté together, until shallots become golden, scraping the pan as needed while it cooks until all moisture from the vegetables has been absorbed. Remove from heat. Season with salt and pepper, and a dash of Cajun seasoning. Serve hot.