Greek Cauliflower Rice

Greek Cauliflower Rice

If you’re looking for a quicker, more nutritious and less starchy type of rice, look no further than your humble head of cauliflower. It’s one of my most favourite, versatile veggies. You already know how I love my roasted popcorn cauliflower bites and how easily it integrates into a vegan cheese sauce, but if you haven’t already been turned onto the cauliflower “rice” craze, now’s your chance!

Cauliflower rice can be achieved in several different methods:

  • Hand grated: Just grate on box grater on largest holes.
  • Food processor: Remove inner stem and leaves and cut into florets. Process with “s” blade until it’s fine little rice-like bits.
  • Blender: Add florets with enough water to cover. Blend until fine. Drain water from cauliflower “rice”.
Greek Cauliflower Rice
Use organic ingredients when possible
  • - 1 head cauliflower (processed into cauliflower “rice”)
  • - 3 tbsp fresh chopped oregano
  • - 2 tbsp smashed capers
  • - ½ cup diced black olives

  • Simple Dressing:
  • - 2 tbsp Dijon mustard
  • - 2 tbsp Apple Cider Vinegar
  • - ¼ c olive oil
  • - ¼ tsp sea salt and pepper taste
  1. Mix all dressing ingredients in small mason jar and shake until well blended.
  2. In large bowl combine cauliflower rice with black olives, oregano and capers. Mix well.
  3. Add dressing to “rice” mixture and stir to combine. Serve raw or give a quick sauté in fry pan to serve cooked.

1 Comment

  • Karen Clement says:

    Glad cauliflower is back around here, love to make this one. The flavour profile and textures look amazing Kim. I will make this and take a photo when I do. The idea of the smashed capers is a fun thought for this and other recipes especially Moroccan.

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