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Cauliflower Herb Rice with Feta

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A cauliflower rice recipe  seasoned with fresh herbs, lemon juice and Feta cheese.  This easy cauliflower rice recipe is deliciously mixed with ribbon-cut zucchini and tangy Feta cheese.

Influenced by tabbouleh, the Middle Eastern dish of fresh herbs and bulghur wheat, I wanted something similar but made with cauliflower rice for a low carb and grain free option.  The texture of the cauliflower rice is almost like couscous in texture.  You would not think you are eating cauliflower, due to the herbs and lemon seasoning.

cauliflower rice recipe

Light and refreshing it is a delicious side salad or hearty enough to be a main dish.  A great salad dish for a summer’s meal too.


cauliflower rice recipe

Although I used one zucchini to make ribbons to lay on top of the cauliflower rice, you could also make more ribbons and mix them into the salad.  Use the herb flavoured cauliflower rice dish as a base and give it your own flair.   I recommend you keep the Feta cheese though as it balances the fresh herbs and lemon flavour well.


Cauliflower Herb Rice with Feta

Course: Salad, Side Dish
Calories: 376kcal
Author: Angela Coleby


  • 1/2 head cauliflower
  • 1 medium zucchini
  • 4 spring onions finely chopped
  • 15 g Flat leaf parsley finely chopped
  • 15 g Fresh mint finely chopped
  • 100 g Feta cheese
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil


  • 1 Lemon Zest & Juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon Sumac optional garnish


  • Cut the cauliflower into florets and place in a food processor. Blitz until it looks like rice. Alternatively you can grate the cauliflower florets.
  • Heat the olive oil in a frying pan on a medium heat and cook the cauliflower rice for about 10 minutes, stirring occasionally so not to brown it.
  • Remove from the heat and put aside.
  • Preheat the grill to high. In a large bowl, whisk the olive oil, lemon juice and zest.
  • Cut the zucchini into ribbons using a vegetable peeler or a sharp knife.
  • Place the zucchini ribbons into the bowl with the dressing to coat them.
  • Arrange the zucchini ribbons on a baking tray (line with parchment paper) and place under the hot grill for about 2 minutes each side until golden.
  • Add the spring onions, parsley and mint to the cauliflower rice and gently stir.
  • Crumble the Feta cheese into the cauliflower mixture and mix. Season with the black pepper.
  • Spoon the cauliflower rice into a bowl and top with the grilled zucchini slices. Drizzle with the remaining dressing and sprinkle with sumac.


Serves 2-3 people Nutritional Info per serving – 376 Calories, 35g Fat, 8g Protein, 12g Total Carbs, 4g Fibre, 8g Net Carbs


Calories: 376kcal
Tried this recipe?Mention @ketovegetarianrecipes or tag ##ketovegetarian !

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  • Reply
    Elaine @ foodbod
    June 7, 2017 at 1:17 am

    This looks lovely, I particularly like the courgette ribbons 🙂

    • Reply
      Angela Coleby
      June 7, 2017 at 8:26 am

      Thanks! I munched the burnt ones as a snack whilst plating the dish up!

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