Mediterranean Cauliflower Rice

This simple low-carb Mediterranean Cauliflower Rice recipe makes a terrific healthy side dish where you're never left feeling left out! This way, you can have your "rice" and eat it too.

Low Carb Mediterranean Riced Cauliflower

Can we all agree that cauliflower is the vegetable that just keeps on giving? Not only is it a nutrient-rich veggie and a great addition to a healthy diet, but it really does have the texture and taste of rice.

What I love about the ingredients in this cauliflower rice recipe is that they're all found in many of my Mediterranean-inspired dishes and they all contribute to adding flavor and texture to this low-carb side dish.

Ingredients

Make this recipe with a head of cauliflower riced at home or store-bought riced cauliflower (ring out as much water as possible if using frozen). The Mediterranean flavor comes from red onion, garlic, crisp cucumber, tart kalamata olives, juicy tomatoes, lemon, a little olive oil, and feta cheese (my Greek dad would be offended if I didn't include it). We’ll also add dried oregano (or Italian seasoning), cumin, salt, and pepper.

How to Make Mediterranean Cauliflower Rice

1. Rice the head of cauliflower.
   If using a head of cauliflower, rice it first. You can make it in the blender, by hand, or with a food processor.
2. Cook the aromatics.
   Sauté the chopped onion for 3 minutes, until softened, then add garlic and sauté for 2 more minutes.
3. Add the rice and veggies.
   In the skillet, add the cauliflower rice, the seasonings, and the zest of one lemon, then stir to combine as it cooks for an additional 4 to 5 minutes.
4. Add the lemon and olives.
   Turn off the heat and squeeze half of the lemon into the rice and the kalamata olives and mix to incorporate it into the cauliflower rice. Garnish with cherry tomatoes, English cucumber, and feta cheese.

What to Serve It With

Some of my favorite meal ideas to enjoy with cauliflower rice are juicy baked chicken pieces, pan-seared chicken breasts, Mediterranean chicken farro bowls, and baked salmon and asparagus.

Mediterranean Cauliflower Rice

Servings: 6 servings

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

This Mediterranean Cauliflower Rice recipe has everything you love about your favorite Mediterranean side dishes in every bite!

5 from 35 votes

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Ingredients

• 1 large head of cauliflower, riced or
• 6 cups riced cauliflower
• 1 tablespoon olive oil
• ½ cup red onion, diced
• 3 garlic cloves, minced
• 1 ½ teaspoons dried oregano
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 lemon, divided for zest, juice and serving
• ⅓ cup kalamata olives
• ½ cup cherry tomatoes, halved
• 1 English cucumber, diced
• ¼ cup feta cheese

Instructions

• If using a head of cauliflower, rice it first.
• Heat up a large skillet to medium heat, once hot, heat up the oil. Add the chopped onion and sauté for 3 minutes, until softened, then add garlic and sauté for 2 more minutes.
• To the skillet, add the cauliflower rice and stir to combine with the veggies. Add the oregano, cumin, salt and pepper, and zest of one lemon, and stir to combine the seasoning with the cauliflower rice while it cooks. Continue stirring while the cauliflower rice cooks down for an additional 4 to 5 minutes.
• Turn off the heat and squeeze half of the lemon into the rice and the kalamata olives and mix to incorporate it into the cauliflower rice.
• Serve hot garnished with cherry tomatoes, English cucumber, and feta cheese.

Notes

If using frozen cauliflower rice, thaw it first and ring out some of the water with a kitchen towel.

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Equipment

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Nutrition

Serving: 1 serving | Calories: 97kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 415mg | Potassium: 455mg | Fiber: 4g | Sugar: 4g | Vitamin A: 185IU | Vitamin C: 61mg | Calcium: 86mg | Iron: 1mg