Our Greek Cauliflower Rice tastes so fresh and is bursting with flavor, even your friends who just “can’t” do Keto are going to be asking for the recipe! Swapping traditional grain-based salads is easier than ever, now that most stores carry riced cauliflower. If you can’t find any, run raw cauliflower in your food processor until it is crumbly like rice or make it the old fashioned way by chopping it very fine.
Prep Time: 5 minutes
Cooking Time: 20 minutes
1 tablespoons ghee or butter
3 cups of cauliflower rice
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon dried oregano
1 whole scallion, minced
¼ cup fresh parsley, minced
5 fresh mint leaves, minced
1 cup cherry tomatoes, quartered
10 kalamata olives, sliced
2 tablespoons red onion, minced
Add ghee or butter to a skillet and bring to medium heat.
Add the cauliflower rice and sauté until it begins to soften, about 3 minutes.
While cauliflower rice is softening, add remaining ingredients to a large mixing bowl and stir together.
When the cauliflower rice is done, add to the mixing bowl and gently toss together.
Serve warm or cold, storing any leftovers in a glass container in the fridge for up to 5 days.
Net Carbs: 4