Spinach And Cauliflower Rice Roll-Ups Recipe

About this recipe

A keto-friendly dinner featuring tender fish fillets rolled with a savory spinach and cauliflower rice filling, baked to perfection with a hint of lemon.

Ingredients

• 395G D'Aucy Chopped Spinach
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 500G Two Chicks Free Range Liquid Egg White
• 450G Pack'D Organic Cauliflower Rice
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• - Sunita Lemon Juice Organic
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Schwartz Garlic Powder 480g
• 400 g Manning Impex Frozen Tempeh 400G
• 1 Unit Galbani Mozzarella Ball 125g

Instructions

1. 1. Preheat the oven to 200 degrees.
2. 2. Grease an 11 x 7-inch baking pan with oil.
3. 3. In a small sauté pan, cook 1/4 cup finely chopped onion and 1 teaspoon garlic powder over medium heat until softened, about 5-7 minutes.
4. 4. In a medium bowl, combine the sautéed onion and garlic mixture, 2 cups chopped fresh spinach, 2 cups shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 egg white, and 1/2 teaspoon salt. Mix well to combine.
5. 5. Pour 1 tablespoon lemon juice into the bottom of the prepared baking pan and set aside.
6. 6. Cut 500 g of tempeh lengthwise into strips or leave whole, depending on preference.
7. 7. Spoon about 1/4 cup of the spinach mixture onto each tempeh strip (or about 1/3 cup for whole pieces).
8. 8. Roll up each tempeh piece to enclose the filling and secure with a toothpick.
9. 9. Sprinkle the rolled tempeh with a pinch of salt and pepper, and drizzle with additional lemon juice if desired.
10. 10. Place the rolled tempeh cut-side down over the lemon juice in the baking dish and cover with foil.
11. 11. Bake in the preheated oven for 30-35 minutes, or until the tempeh is heated through and slightly golden. Serve warm.