Paleo Greek 'Rice'

Paleo Greek 'Rice'

5
Mtngirl525 0

"This way of cooking cauliflower is an excellent substitute for most rice dishes for those looking to add more veggies and cut back on grain. Cauliflower is mild and is a great compliment to the Mediterranean flavors of lemon and mint. The recipe is both SCD and Paleo diet friendly. We served this underneath grilled lamb kabobs. It was a big hit!"

Ingredients 1 h {{adjustedServings}} servings 120 cals

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Nutrition

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  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Stir onion and lemon juice together in a bowl; let rest until onion flavor mellows, about 30 minutes. Drain onion, reserving lemon juice.
  2. Shred cauliflower in a food processor until it is the size of small rice grains.
  3. Place cauliflower in a skillet over medium heat. Cover and cook, stirring occasionally, until cauliflower is steamed, 8 to 10 minutes. Remove the lid and stir red bell pepper and grape tomatoes into cauliflower; cook, stirring occasionally, until heated through, about 3 minutes. Add onion and mint to cauliflower mixture; cook and stir until heated through, about 3 minutes.
  4. Whisk olive oil, 3 tablespoons reserved lemon juice, salt, and pepper together in a bowl. Pour lemon juice mixture over cauliflower mixture and toss to coat. Season with salt and black pepper to taste.
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Reviews 5

  1. 5 Ratings

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Rebecca Kraus
1/21/2014

Delicious and filling! I felt super energized by all the veggies, not stuffed like you feel from a whole lot of carby rice. The cauliflower base could work for all types of flavors: Asian, Mexican, anything depending on whatever spices you choose. It could definitely replace a potato side dish as well. For a less tart flavor and even more green, try using less lemon juice and adding some parsley.

Scotti
4/16/2014

Loved this and my kids really thought it was rice! I was concerned, originally, that the rice would not "steam" just by putting it in a skillet, after shredding. But, much to my amazement, it did! I processed to rice size pieces and then added to skillet with a tablespoon + of sesame seed oil. Didn't have red peppers on hand, so chopped a few carrots and added that instead. Then, after the recommended 8-10 minutes or so, I added in half of a standard tomato that I chopped. Finally, I had roasted a chicken and had leftover lemon, olive oil, salt and pepper flavored juices and added that instead of recommend juices. Tasted amazing and can see this being amazing with ANY juices/spices/combos! I also added in a bit of fresh chopped cilantro, just prior to serving, for an herb and and b/c it was in my roasted chicken recipe as well. Overall, was VERY pleased with taste, texture and feel of this recipe!

Lynn99402
8/2/2014

It was wonderful we really enjoyed it and was a nice change of pace for the paleo diet