This cauliflower rice checks every box for a Mediterranean-style plate, and it comes together fast in one skillet. Riced cauliflower gets pressed dry, then pan-seared in olive oil until it picks up real golden color and a nutty edge — that's the flavor foundation, no shortcuts. Fresh rosemary and garlic bloom right in the pan, and a swipe of Dijon mustard plus a finishing squeeze of lemon juice add sharp, bright contrast to the toasty cauliflower. Fresh parsley on top keeps things herbaceous and light, echoing the olive oil, garlic, and citrus that define this way of eating. It's low-effort enough for a weeknight side but flavorful enough to serve alongside grilled fish, chicken, or a big herby salad. A genuinely solid pick if you're building Mediterranean-friendly meals around vegetables and good olive oil.
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 two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. Spread the riced cauliflower on a clean kitchen towel or paper towels and press firmly to absorb excess moisture.
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 undisturbed for 3 minutes, until the bottom begins to turn golden.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_4ba9e8c4-c899-4742-93b0-4593cec5857b.png)