To be honest, I was skeptical of cauliflower rice. How could blitzed raw cauliflower, warmed in a skillet, taste anywhere near as satisfying as fluffy, steaming rice? It can’t. The inevitable truth is that cauliflower rice needs some help from other flavors to send me back for seconds. This is cauliflower rice kicked up several notches by some of my favorite Mediterranean ingredients. Fresh parsley, lemon, garlic, toasted almonds and red pepper flakes make this cauliflower rice an irresistible side dish. It tastes like rice pilaf crossed with tabbouleh, if you will. It is delicious.
I first made this cauliflower rice as a side dish for some leftovers, but it turned into dinner when I couldn’t stop going back for more. To be certain that the recipe was blog-worthy, I made the rice again for my skeptical taste testers. Their response? “You know, this is really good. Like, really good. Why is this so good?” That’s when I threw my fists in the air and started making slow victory laps around the kitchen island. You could make this low-carb cauliflower rice to round out a light meal, or to lighten up an otherwise heavy dinner. It will go well with any recipe that is loosely Mediterranean in flavor, especially with dishes that contain lemon and fresh herbs. Serve this recipe when a green salad won’t cut it!
Watch How to Make This Cauliflower Rice
How to Make Mediterranean Cauliflower Rice
You’ll find the simple recipe below, but here’s the gist:
More Light and Fresh Side Dishes to Enjoy
Here are a few more of my favorites:
Orange Orzo Salad with Almonds, Feta and Olives, Perfect Roasted Asparagus The Best Quinoa Salad Italian Chopped Salad Tabbouleh Salad
As always, please let me know how you like this recipe in the comments section. If you’re a cauliflower rice connoisseur, please share your tips with me, too!
If you don’t have a food processor: Slice the cauliflower into even quarters and grate the cauliflower on the medium holes of a cheese grater. Grate one quarter at a time until you’re done.
