Mediterranean Cauliflower Rice

This simple low-carb Mediterranean Caulifloewr 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 Side Dish

If you’re on a low-carb diet, using cauliflower rice to build this recipe is the perfect solution. With crisp cucumber, tart kalamata olives, juicy tomatoes, and a little olive oil, this low-carb Mediterranean side dish has it all!

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

Mediterranean Riced Cauliflower Ingredients

What I love about the ingredients listed below is that they’re all found in many of my Mediterranean-inspired dishes and they all contribute to adding flavor and texture to this recipe. Here is what you’ll need:

• head of cauliflower: riced or store-bought riced cauliflower. Make sure to ring out as much water as possible if using frozen.
• olive oil: essential in Mediterranean cooking.
• red onion: diced into small pieces.
• garlic cloves: minced garlic cloves add the most flavor but garlic powder can be used too.
• dried oregano: you could also use Italian seasoning.
• cumin: adds a hint of smokiness to this flavor.
• salt & pepper: for seasoning.
• lemon: to add flavor from the juice and from the zest.
• kalamata olives: a classic flavor.
• cherry tomatoes: for freshness and volume.
• English cucumber: so much crunchy and so good.
• feta cheese: my Greek dad would be offended if I didn’t include it in my recipe.

How to Make Mediterranean Cauliflower Rice

The best part of making Mediterranean cauliflower rice is that it cooks really fast! Gather your ingredients because the rest is fairly simple. Here is how to make this recipe:

1. Rice the head of cauliflower
   If using a head of cauliflower, rice it first. Check out How to Make Cauliflower Rice in the Blender to make it in under a minute!
2. Cook the garlic
   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.
3. Add the rice and veggies
   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.
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.
5. Serve and add toppings
   Serve hot garnished with cherry tomatoes, English cucumber, and feta cheese.

Making Your Own Cauliflower Rice

I’ve been making my own cauliflower rice for years and over time, I’ve shared a few methods that have worked best for me. These are:

Here are ways that you can make homemade cauliflower rice:
In the blender | by hand | with a food processor

What to Serve It With

I’m a huge fan of eating cauliflower rice as a healthy side dish because it pairs well with everything! Here are some of my favorite meal ideas to enjoy it with:

• Juicy Baked Chicken Pieces
• Pan-Seared Chicken Breasts
• Mediterranean Chicken Farro Bowls
• 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 Mediteranean side dishes in every bite!

5 from 35 votes

Print Pin

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.

Equipment

Intermittent Fasting eBook

Food Processor

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