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
Zesty Lemon & Herb Cauliflower Rice
Ingredients
- 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
YOUR OWN NOTES
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