Lemon Herb Cauliflower Rice

This lemon herb cauliflower rice is a great keto vegetarian side dish for the summer. A simple dish packed full of flavour. Light and refreshing it is a delicious side salad or hearty enough to be a main dish

Cauliflower rice is cooked in a pan to keep it dry and to give an almost couscous like texture. It also helps for the cauliflower rice absorb the flavours of the lemon and herbs. Chopped fresh mint and parsley make a refreshing combination as well as pairing great with the lemon.

How to Serve Lemon Herb Cauliflower Rice

Whilst you could serve this cauliflower rice with just the lemon and herbs I added ribbons of grilled zucchini and Feta cheese. You could add more vegetables to the rice or a few olives too. Add more zucchini ribbons but mix them into the cauliflower salad.

Other Cauliflower Rice Dishes

Coconut Cauliflower Rice

Jollof Cauliflower Rice

Zesty Lemon & Herb Cauliflower Rice

Keto Vegetarian Recipes

A cauliflower rice dish flavoured with lemon & herbs served with zucchini strips and Feta cheese.

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Salad, Side Dish

Cuisine Mediterranean

Servings 4 servings

Calories 376 kcal

Ingredients

  

1x2x3x

• ½ 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
• ½ teaspoon black pepper
• 3 tablespoons olive oil

Dressing

• 1 Lemon Zest & Juice
• 3 tablespoons olive oil
• ½ teaspoon Sumac optional garnish

Instructions

 

• 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.

Notes

Serves 2-3 people 

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

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Nutrition

Serving: 1servingCalories: 376kcalCarbohydrates: 12gProtein: 8gFat: 35gFiber: 4g

Keyword cauliflower dishes

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