DIRECTIONS

 
1  On a non-stick pan heat up a drizzle of extra virgin olive oil over medium heat. Pour the frozen riced cauliflower on the non-stick pan keeping the heat on medium and let it cook until the water has released naturally and evaporated completely. Remove from the heat and let it cool.

2  In a bowl combine the spinach leaves, green olives, and halved cherry tomatoes and mix.

3  Prepare the riced cauliflower on a plate. Cover with the freshly prepared spinach salad and dress with Greek yogurt. Add olive oil and pepper to taste.