-
-
My review
Paleo Greek 'Rice'
Kristen Bailey
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 120 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Stir onion and lemon juice together in a bowl; let rest until onion flavor mellows, about 30 minutes. Drain onion, reserving lemon juice.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 120 calories; 9.5 g fat; 8 g carbohydrates; 2.3 g protein; 0 mg cholesterol; 57 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1719 Ratings
-
-
-
-
-
Most helpful positive review
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 ...
Most helpful critical review
2/2/2018
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 caul...
Most helpful
Most positive
Least positive
Newest
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 ...
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, Mexic...
3/21/2016
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 caulifl...
1/14/2016
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!!!!!!
1/25/2016
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(...
8/2/2014
It was wonderful we really enjoyed it and was a nice change of pace for the paleo diet
1/21/2014
Super easy. I like to use it just as I would use any other rice dish. Helps with those carb cravings!
9/2/2016
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.