Mediterranean Cauliflower Rice


Happy Tuesday! Alright, who has difficulties coming up with packable lunches for work? For me, the struggle is real. And it’s a weekly struggle. I really hate to buy lunch at work — I find it to be overpriced and usually, not as healthy as I would like. But, I find myself getting into a real rut when it comes to thinking of new lunch ideas and once I do have a plan, I get bored with the same thing each day. Can anyone else relate??

For those of you like me out there, I have a new, quick and healthy recipe to add to your lunch rotation. The best part of this recipe is that it can be made over the weekend and divided into containers for the entire work week. There is no excuse to buy your lunch when it’s packed and ready to go as of Sunday night! Although I made this recipe with lunch in mind, it would also be amazing as a side dish with grilled meat, especially as we head into the warmer months!



Have you tried cauliflower rice yet {see picture above}? I have been reading so much about it that I decided I needed to come up with a recipe that could feature it. I’m a huge fan of cauliflower {see this cauliflower pizza recipe I made last year here}, so this recipe is right up my alley. But I can honestly say, cauliflower rice doesn’t really even taste like cauliflower — it is diced so fine that it has the texture of a couscous and really takes on the flavors of whatever dressing you use. So, if you aren’t a huge fan of cauliflower, you should definitely give it a try!

I had this packed in my lunch yesterday and I have to admit, it was absolutely amazing. I was actually kicking myself for not packing more {I made up for it in today’s lunch haha!} I am hoping to share more recipes like this with you as we head into summer because I know this is something I struggle with on a daily basis and I am constantly looking for lunch inspiration… and I feel like I’m not alone! Also stay tuned for quick and healthy weeknight dinners coming to ABM soon — this is also a struggle of mine! 





Mediterranean Cauliflower Rice

{what you’ll need}

1 medium-sized head of cauliflower, cut into florets
1 pint cherry or grape tomatoes, halved
1 cucumber, diced
1/4-1/2 of small red onion, diced 
{more or less depending on your preference}
5 ounces crumbled feta cheese
1/2 cup parsley, roughly chopped
Juice of 1 lemon
1/4 cup olive oil, plus 2-4 tablespoons

Place the cauliflower florets in a food processor in a single layer, working in batches {you don’t want to over-stuff the food processor with cauliflower because some of the cauliflower could become watery}. Pulse in quick intervals to achieve a fine, couscous- or rice-like texture; transfer to a separate bowl. Once you have finished the cauliflower florets, heat 1-2 tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice to the skillet and cook for about 4 minutes, until there is no oil remaining and the rice is slightly soft {I worked in two batches for this as well, just so the skillet wasn’t overcrowded}. Transfer the cooked rice to a large, clean bowl and allow to cool to room temperature. Add the tomatoes, cucumber, red onion and feta cheese to the rice and stir gently to combine. Toss with the 1/4 cup of olive and juice of 1 lemon. Add the parsley and carefully mix until all the ingredients are fully combined. Season with salt and pepper and serve. **If making ahead for packed lunches, divide into containers and refrigerate until ready to eat. 

Print Recipe HERE


Thanks for dropping by and have a great day!

11 thoughts on “Mediterranean Cauliflower Rice

  1. I do not like to but lunch at work either but want something flavorful and to look forward too, lol!! I love how colorful this is and looks mighty tasty Rachel!! 😉 Great recipe!!

  2. I've been wanting to make cauliflower rice too but I just keep forgetting! This recipe is perfect- it's basically exactly what my husband and I already make with quinoa or couscous, so we can just sub in the cauliflower. Cant wait to try!


Comments are closed.