Wash the spinach in a colander and let drain. Finely chop the onion and garlic then set aside. Add 2 Tbsp of olive oil to a large deep edged pan and saute the onion. When the onion is translucent, add in the chopped garlic, when it smells good, stir in the dill and tomato paste.
Dissolve the stock cube in 200ml/7floz hot water in a glass. Drop in the spinach over the onion mixture. Pour in the vegetable broth over the spinach. Give it a little stir then cover until the spinach has wilted.
Freshly squeeze the juice of 1 lemon. When the spinach has reduced, add the cauliflower rice, lemon juice and season with salt and pepper to taste. Heat the riced cauliflower through then drizzle with 3-4 more Tbsp good quality extra virgin olive oil.
Serve with lemon wedges, fresh dill and feta cheese if your diet permits. For a low carb option, you can serve this with Keto bread to mop up all the juices. This recipe comfortably serves 4 as a main or 6 as a side to a protein.