RECIPE: Mediterranean Cauliflower Rice

Mediterranean Cauliflower Rice

Yield: 2-4 servings | from our friends at LHTC


For the Cauliflower Rice

  • 1 Head Cauliflower, cut into large chunks
  • 3 tablespoons Olive Oil, divided
  • 1 cup Yellow Onion, chopped
  • 4 cloves Garlic, minced
  • 1/2 Lemon, juiced and zested
  • Salt and Pepper to taste
  • 1/2 cup Fresh Parsley, chopped
  • 1/2 cup Feta, crumbled
  • 1/4 cup Pine Nuts, lightly toasted

For the Lemony Yogurt Sauce

  • 1/2 cup Plain Yogurt
  • 1-2 teaspoons Lemon Juice, to taste
  • 1 clove Garlic, minced
  • Salt and Pepper to taste


  1. Make the cauliflower rice: Use the Gadget of the Month, the Veggie Ricer, to rice the cauliflower. Alternatively, in a food processor with the blade attachment, pulse large chunks of cauliflower into small pieces. Set aside.
  2. In a large, pre-heated frying pan over medium heat, add the oil and heat until shimmering. Add the onion and cook until just beginning to brown, about 2-3 minutes. Add the garlic and continue to cook the mixture until the onions are golden brown and caramelized, another 2-3 minutes. Add the cauliflower “rice” to the pan along with salt and pepper to taste. Cook until cauliflower is cooked and tender, another 5 minutes. Add the lemon juice and taste again for salt and pepper.
  3. Remove from the pan to a serving dish and toss with parsley. Top with feta and pine nuts.
  4. Make the lemony yogurt sauce: mix together all ingredients and drizzle over rice. Serve.


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