This bright, herb-flecked cauliflower rice is exactly the kind of simple, plant-forward dish that fits so naturally into a Mediterranean-style plate. Fresh cauliflower gets riced and pan-seared in olive oil until golden at the edges, then finished with garlic, lemon zest, and a generous squeeze of fresh lemon juice for a clean, citrusy punch. A handful of fresh dill stirred in at the end keeps everything light and herbaceous, while good olive oil does the real flavor work throughout — no shortage of that classic Mediterranean staple here. It comes together in one skillet in under fifteen minutes, making it an easy weeknight side or a base for grilled fish, chicken, or a big veggie bowl. Whether you serve it warm with lemon wedges on the side or spoon it over greens, it's a low-effort way to eat more vegetables while staying right in line with a Mediterranean way of cooking.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Working in batches, pulse the cauliflower florets in a food processor 8–10 times until broken down into rice-sized pieces, about 3–4 cups total. 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.
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the riced cauliflower in an even layer and cook, stirring only once or twice, for 4–5 minutes, until the cauliflower is lightly golden at the edges and any excess moisture has evaporated.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
