Paleo Greek 'Rice'

Paleo Greek 'Rice'

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h
Mtngirl525
Recipe by  Mtngirl525

“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!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (4)

Rate This Recipe
Rebecca Kraus
2

Rebecca Kraus

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
1

Scotti

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!

mrs. kosmos
0

mrs. kosmos

Other than using chopped regular tomato instead of cherry, followed recipe exactly. It is delicious! My new "go to" when we get cauliflower in the CSA box.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 120 cal
  • 6%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 8 g
  • 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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