Rating: 4.5 stars
26 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 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!

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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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.

Nutrition Facts

120 calories; protein 2.3g; carbohydrates 8g; fat 9.5g; sodium 56.6mg. Full Nutrition
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