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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir onion and lemon juice together in a bowl; let rest until onion flavor mellows, about 30 minutes. Drain onion, reserving lemon juice.

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  • Shred cauliflower in a food processor until it is the size of small rice grains.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

120.1 calories; 2.3 g protein; 8 g carbohydrates; 0 mg cholesterol; 56.6 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/21/2016
Half way through I thought this would be a disaster but the flavors melded beautifully! My only advice would be to have all vegetables prepped and liquids measured before you start the cauliflower. The cooking process goes quickly and I would have overcooked had I not been prepared. Serve with something that just needs to be popped in and out of the oven or pan. This dish will take your full attention the first time around but well worth the effort! Read More
(12)

Most helpful critical review

Rating: 2 stars
02/02/2018
As written this recipe is soggy. It also has limited flavor I will try it one more time using the recommendation that one reviewer gave - to prepare everything first BEFORE putting on the cauliflower. I believe the onions and peppers and tomatoes should be done in a different pan so you can get the cauliflower the right consistency. Read More
24 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/21/2016
Half way through I thought this would be a disaster but the flavors melded beautifully! My only advice would be to have all vegetables prepped and liquids measured before you start the cauliflower. The cooking process goes quickly and I would have overcooked had I not been prepared. Serve with something that just needs to be popped in and out of the oven or pan. This dish will take your full attention the first time around but well worth the effort! Read More
(12)
Rating: 5 stars
03/21/2016
Half way through I thought this would be a disaster but the flavors melded beautifully! My only advice would be to have all vegetables prepped and liquids measured before you start the cauliflower. The cooking process goes quickly and I would have overcooked had I not been prepared. Serve with something that just needs to be popped in and out of the oven or pan. This dish will take your full attention the first time around but well worth the effort! Read More
(12)
Rating: 5 stars
04/16/2014
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! Read More
(12)
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Rating: 5 stars
01/21/2014
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. Read More
(10)
Rating: 5 stars
01/14/2016
This was delicious. I made this a main dish by adding ground chicken topping with a little feta cheese and served with zucchini on the side. Will make this again. Wonderful!!!!!! Read More
(5)
Rating: 5 stars
01/25/2016
Yum! Used all the ingredients (except for mint as it didn't look good at the store this week). Also changed the method a bit (taste preference) I used a cheese greater to grate the cauliflower(works like a charm) only used a few drizzles of olive oil total and cooked the cauliflower rice first till it developed into a nice toasty brown colour. Removed from heat and sautéed the vegetables with the addition of garlic for a few minutes. Then returned cauliflower back to pan. When done I squeezed lemon juice over top and garnished with some black Olives and feta. I cannot wait to try this again with the addition of mint! Read More
(4)
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Rating: 4 stars
09/02/2016
I felt this was a lot of work for a decent dish. It is a good Paleo side dish. Next time I will buy pre cut cauliflower florets to cut the prep time and the mess. Read More
(2)
Rating: 5 stars
01/21/2014
Super easy. I like to use it just as I would use any other rice dish. Helps with those carb cravings! Read More
(2)
Rating: 5 stars
08/02/2014
It was wonderful we really enjoyed it and was a nice change of pace for the paleo diet Read More
(2)
Rating: 5 stars
01/21/2016
Just finished eating this. It was great. I already had some carmelized Vidalia so used that instead of yellow. Per another reviewer's tip used less lemon (about 1.5T) and threw in some parsley. I left out the mint this time but will add next time. Served with yogurt-marinated chicken breast. Light but filling. Texture wise it is half way between rice & couscous although it may have been the blade I used. Oh and I topped with a dollop of sour cream. What I'm thinking now is to use my leftovers in a wrap - cheese hummus spinach...it's on tonight! Thank you so much for the recipe:) Read More
(1)
Rating: 2 stars
02/02/2018
As written this recipe is soggy. It also has limited flavor I will try it one more time using the recommendation that one reviewer gave - to prepare everything first BEFORE putting on the cauliflower. I believe the onions and peppers and tomatoes should be done in a different pan so you can get the cauliflower the right consistency. Read More