Greek Cauliflower Couscous

Paleo Greek Cauliflower CouscousThis 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!

Greek Cauliflower Couscous
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 6

  • 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

  1. 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.
  2. 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!

Calories: 50     Fat: 3g     Carbohydrates: 5g     Sugar: 2g     Sodium: 154mg     Fiber: 3g     Protein: 2g    

Paleo Greek Cauliflower Couscous


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