Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I discovered this recipe when my husband and I decided to decided to begin living a more paleo lifestyle. This recipe replaces rice in all of my newly adapted recipes and is a phenomenal stand alone recipe!

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Process cauliflower in batches by pulsing in a food processor until it has the consistency of rice.

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  • Heat olive oil in a large skillet over medium-high heat. Saute red bell pepper in hot oil until hot, about 2 minutes; add shallots and garlic and saute until soft, about 2 minutes. Stir cauliflower with the vegetables in the skillet; cook and stir until the cauliflower is hot, 3 to 5 minutes.

  • Pour chicken broth over the cauliflower mixture; season with salt and thyme. Bring the mixture to a simmer and cook until the liquid is absorbed, about 5 minutes. Stir lemon zest and lemon juice into the mixture; continue cooking until the lemon flavor penetrates the cauliflower, about 2 minutes more.

  • Remove skillet from heat, add olives and parsley, and toss to mix.

Cook's Notes:

If you don't have a food processor, you can use a cheese grater to prepare the cauliflower.

If you prefer fresh thyme, use 1 teaspoon.

Nutrition Facts

155 calories; protein 4.6g; carbohydrates 17.1g; fat 8.8g; cholesterol 0.1mg; sodium 1067.7mg. Full Nutrition
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