Eosinophilic Esophagitis Friendly Paleo Mediterranean Cauliflower Rice
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 3 tbsp olive oil, divided
- 1 small red onion, finely diced
- 3 cloves garlic, minced
- ⅓ cup sun-dried tomatoes (oil-packed), drained and roughly chopped
- ⅓ cup kalamata olives, pitted and halved
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
- salt and pepper, to taste
- 2 tbsp fresh lemon juice (about 1 lemon)
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread the riced cauliflower on a clean kitchen towel and press firmly to remove as much moisture as possible — this step prevents steaming in the pan.
- 2
Heat 2 tbsp of the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the red onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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