Entrees

Greek Cauliflower Rice

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The leaves are already starting to change color and this year seems to be flying by; in a “you blink, you miss it” kind of ephemeral fashion. You know what I’ve truly missed? Writing recipes in this space…. Life has got me doing some serious backflips; quite literally.

SO…..I went back to a corporate job and my youngest started kindergarten. It’s been an adjustment- for all of us. A little bit of a whirlwind; just like us trying to get out the door in a mad dash early every morning to make it on time to our multiple destinations.

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Nights are comprised of finishing up work and assembly line lunch packing for our entire household. Hey, I’ve been a teeny bit bad, too. I have to confess most days I don’t even pack myself a lunch- and I’ve been surviving on a ratio of 60% salmon poke bowls and 40% espresso. And for someone who works with numbers every day; that’s a pretty darn close approximation!

You guys can expect a little bit of a new direction seeping through; there will be tons of meal prep ideas, quick weeknight dinner bowls, delicious Fall Treats and…. (drumroll please) lunchbox & work lunch ideas! The latter by popular request, as many of you have asked me to share what I pack for my kiddos and myself.

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Let’s talk about this CHEESY CAULIFLOWER RICE! Once you make this, you can’t stop. Don’t say I didn’t warn you. It’s that good. I used to think cauli rice was: bland, flavorless and simply not worth the throwing it into the food processor effort. This blend of seasonings, feta and nutritional yeast will disprove all of the above and make you crave this low-carb dish almost daily.

The inspo for this recipe comes from the supermarket deli counter. I stopped by to ask for Greek Feta, and there it was, cauliflower rice with a bunch of things. Among said things was: canola oil. I avoid canola oil like the plague because it’s so heavily genetically modified, and there it was, casually poppin’ on the ingredient list. I immediately knew I had to give it a try at home, sans canola oil or any other additives.

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Let me be completely transparent, I am not afraid of carbs. If you follow this blog, you know I eat bread or overnight oats almost every single morning. That said, I do try to diminish the amount of carbs I eat as the day progresses. So for example, at dinner I try to eat mostly protein and veg. If I do eat carbs, it’s either quinoa or brown rice. Insert cauli rice into the equation. What tastes like rice, looks like rice, but is not rice? You guys know the answer. And you’ll love this easy alternative, too. Tomatoes, olives, feta, oregano, nutritional yeast and this deliciously soft and filling cauliflower tidbits make for the best side dish!

Hope you give it a try! If you make it, please tag me #thedishonhealthy … It honestly makes my day to see your recipe remakes!

Also, I hope having a big batch of this in your fridge makes your weeknights and week lunches a little bit easier. You will love! xx

cauliflower rice easy recipe

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Greek Cauliflower Rice

  • Servings: 6
  • Time: 20 mins
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Ingredients

  • 1 large cauliflower head
  • sea salt and pepper to taste
  • 1-2 tablespoons of extra virgin olive oil
  • 1 cup of fresh, diced tomatoes OR 1/2 cup of sun-dried tomatoes
  • 1/2 cup of crumbled feta cheese
  • 1/3 cup of diced black olives (pitted)
  • 1 tbsp of nutritional yeast
  • a sprinkle of dry oregano (optional)
  • 3 small pickles finely chopped

You also need: a food processor & a sharp knife

Instructions

  1. Use a cutting board and cut them cauliflower stem. Using your hands/knife separate into individual florets.
  2. Place them inside the food processor, if you have a smaller processor: process in two batches, not to overfill it. Pulse until it looks like couscous or rice.
  3. You can eat it cold/raw, but I prefer to lightly cook it in a bit of olive oil.
  4. Grab a skillet that has a lid so that the vapor tenderizes the cauli rice. Turn it on to medium heat and warm up the olive oil. Drop the cauli rice and cover with a lid. Stir often. Don’t cook it for more than 5-6 minutes.
  5. Transfer to a bowl and add all the other ingredients. Give it a good stir.
  6. I served mine with: eggs fried in avocado oil, sweet potato falafel, hummus, kimchi, etc. It goes with everything, really. Enjoy!!