Paleo Greek 'Rice'

Paleo Greek 'Rice'

Kristen Bailey 1

"This way of cooking cauliflower is an excellent substitute for most rice dishes for those looking to add more veggies and cut back on grain. Cauliflower is mild and is a great compliment to the Mediterranean flavors of lemon and mint. The recipe is both SCD and Paleo diet friendly. We served this underneath grilled lamb kabobs. It was a big hit!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 120 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Stir onion and lemon juice together in a bowl; let rest until onion flavor mellows, about 30 minutes. Drain onion, reserving lemon juice.
  2. Shred cauliflower in a food processor until it is the size of small rice grains.
  3. Place cauliflower in a skillet over medium heat. Cover and cook, stirring occasionally, until cauliflower is steamed, 8 to 10 minutes. Remove the lid and stir red bell pepper and grape tomatoes into cauliflower; cook, stirring occasionally, until heated through, about 3 minutes. Add onion and mint to cauliflower mixture; cook and stir until heated through, about 3 minutes.
  4. Whisk olive oil, 3 tablespoons reserved lemon juice, salt, and pepper together in a bowl. Pour lemon juice mixture over cauliflower mixture and toss to coat. Season with salt and black pepper to taste.


Most helpful
Most positive
Least positive

Loved this and my kids really thought it was rice! I was concerned, originally, that the rice would not "steam" just by putting it in a skillet, after shredding. But, much to my amazement, it ...

Delicious and filling! I felt super energized by all the veggies, not stuffed like you feel from a whole lot of carby rice. The cauliflower base could work for all types of flavors: Asian, Mexic...

It was wonderful we really enjoyed it and was a nice change of pace for the paleo diet

Other than using chopped regular tomato instead of cherry, followed recipe exactly. It is delicious! My new "go to" when we get cauliflower in the CSA box.

Super easy. I like to use it just as I would use any other rice dish. Helps with those carb cravings!

This was surprisingly DELICIOUS! I made it just to be healthy but this is something I well definitely crave. I added oregano, parsley, banana peppers and feta. outside of that I stuck to the re...

Yum! Used all the ingredients (except for mint, as it didn't look good at the store this week). Also changed the method a bit (taste preference) I used a cheese greater to grate the cauliflower(...

Just finished eating this. It was great. I already had some carmelized Vidalia, so used that instead of yellow. Per another reviewer's tip, used less lemon (about 1.5T) and threw in some parsley...

This was delicious. I made this a main dish by adding ground chicken, topping with a little feta cheese, and served with zucchini on the side. Will make this again. Wonderful!!!!!!

Other stories that may interest you