KETO RECIPE: Greek Cauliflower Rice (Instant Pot and Stove Top Instructions)

If you’ve been following me for any amount of time, you know I love Greek Salads. I love getting a bunch of flavors and textures in one bite. But sometimes I get sick of lettuce. If only there was a way to enjoy the flavor and toppings of a greek salad without the lettuce?

Here it is: Greek Cauliflower Rice! It’s all of the same things I love about Greek Salads in a warm side dish! My advice for making this recipe your own? Don’t be afraid of herbs. Throw in some freshly chopped dill, mint, or oregano to really punch up the cauliflower. You can even add Chicken or salmon to make this into a main course.

This recipe serves 8 and has 4 g net carbs per serving.

Greek Cauliflower Rice

INGREDIENTS

• 1 small head cauliflower, trimmed and cut into quarters

• ½ cup diced red onion

• 1 tablespoon minced garlic

• 1 cup halved grape tomatoes

• ½ cup chopped English cucumber

• ½ cup halved Kalamata olives

• ½ cup crumbled feta cheese

• ¼ cup chopped fresh parsley

• Zest and juice of 1 lemon

• ¼ cup chopped walnuts, toasted (optional)

• 1 tablespoon Italian Seasoning

• 2 tablespoons olive oil

• ¼ teaspoon fine pink Himalayan salt

• ¼ teaspoon black pepper

INSTANT POT DIRECTIONS

1. Pour 1 cup water into the Instant Pot. Place the cauliflower on a trivet with handles; place the trivet in the pot. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 0 minutes. At the end of the cooking time, use a quick release to depressurize. Transfer cauliflower to a large bowl; set aside. Discard any excess cooking liquid.

2. Select SAUTÉ on the Instant Pot. Add 1 tablespoon olive oil. When the oil is hot, add the onion and cook until tender, 3 to 4 minutes. Select CANCEL. Return the cauliflower to the pot and use a potato masher or wooden spoon to break the chunks into small rice-size pieces.

3. Transfer cauliflower to a serving bowl. Add the tomatoes, cucumber, olives, feta, parsley, lemon zest and juice. Sprinkle with the salt and black pepper. Just before serving, fold in the walnuts and drizzle with remaining 1 tablespoon olive oil.

STOVE TOP DIRECTIONS

1. Take cauliflower florets and place in food processor and pulse until it is in a rice like consistency. You could also use a box grater if you don’t have a food processor, or buy the cauliflower pre-riced;)

2. Add olive oil into skillet and heat over medium heat. Add the onion and cook until tender, 3 to 4 minutes.

3. Add the cauliflower rice to the onion and cover skillet. Let cauliflower rice steam for 5 minutes under the lid.

4. Transfer cauliflower rice to a serving bowl. Add the tomatoes, cucumber, olives, feta, parsley, lemon zest and juice. Sprinkle with the salt and black pepper. Just before serving, fold in the walnuts and drizzle with remaining 1 tablespoon olive oil.