This light cauliflower rice dish takes on a Greek flair with the combined flavors of Kalamata olives, garlic, cilantro and fresh lemon. The soft, shredded cauliflower is a wonderful blank palate for the flavor additions to shine.
Why Cauliflower Rice? The technique of using shredded cauliflower in place of traditional, rice grain is a simple, easy way to reduce the calories and increase the fiber of any meal. Just one cup of white rice contains 200 calories and 1 gram of fiber, compared with the 30 calories and 3 grams of fiber found in cauliflower rice. Who wouldn’t want to enjoy such a similar dish with only 1/3 of the calories!
Whenever I boil the cauliflower first, before shredding, I like to call it couscous because it turns out softer and plumper than raw shredded cauliflower…which makes me think of couscous vs long-grain rice. Feel free to prepare it either way, but be sure to at least try the couscous method once – I find it to be tastier. Enjoy!
- 2 heads cauliflower
- 1 Tablespoon olive oil
- 1 teaspoon minced garlic
- ¼ teaspoon sea salt
- ¼ cup kalamata olives, pitted and sliced
- ¼ cup fresh cilantro, chopped
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- Bring large pot of water to boil. Trim the leaves from the cauliflower heads and place both heads in the boiling water, covered, for 5 minutes. Carefully remove the cauliflower with tongs and set aside until cooled.
- Cut the cooled cauliflower heads into florets, then run through the food processor with the grading attachment. Transfer to a large bowl, and mix in the remaining ingredients. Add more salt and black pepper to taste. Enjoy!