This cauliflower rice is seasoned with fresh Mediterranean flavours, like parsley, lemon, cumin, and pine nuts. It is a simple and healthy side dish that is low carb, gluten and vegan.

The key to this recipe being successful is pulsing the cauliflower florets in a processor with an S-blade. If you are pressed for time, feel free to use pre-riced store bought cauliflower. You can buy it either fresh or frozen. Adding Mediterranean spices make this dish unbelievable. My family honestly thought it was real couscous and not cauliflower. This recipe will go well with any main dish that incorporates similar flavours. Check out my “best ever chicken breast” recipe as it is wonderful served along with this side dish.

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Tag @shelbylaranutrition with your creations.

This cauliflower rice is seasoned with fresh Mediterranean flavours, like parsley, lemon, cumin, and pine nuts. It is a simple and healthy side dish that is low carb, gluten, and vegan. 

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Course Side Dish

Cuisine American, Mediterranean, vegan, vegetarian

Ingredients

  

• 1 head cauliflower cut in florets
• 3 tbsp olive oil
• 1-2 cloves garlic, minced
• 1/4 tsp salt
• 1/4-1/2 tsp cumin
• 2 tbsp fresh lemon, juiced
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted pine nuts

Instructions

 

• Place the cauliflower florets in a bowl of a food processor. Pulse until the cauliflower is grated and looks like couscous.
• In a medium sized pan, add the olive oil and garlic and cook for 1-2 minutes on medium heat. Add the grated cauliflower and sauté on medium-high heat for 2 minutes.
• Reduce heat to low and continue cooking, stirring frequently for 5 more minutes.
• Remove from heat. Season with salt and cumin, add lemon juice, parsley, and toasted pine nuts. Serve warm.

Notes

Storage: Store any leftovers in an airtight container. They will last approx 5 days in the fridge.