Paleo Mediterranean Rice
Transform your meals with this vibrant, flavorful Paleo Mediterranean Rice—a healthier twist on the classic Mediterranean side dish! Made with tender cauliflower rice, sautéed garlic, and a colorful medley of zucchini, bell peppers, and cherry tomatoes, this grain-free recipe packs a punch of fresh, wholesome flavor. Olive oil, tangy lemon juice, and briny Kalamata olives add a hit of Mediterranean flair, while fresh parsley ties it all together. Quick and easy to prepare in under 35 minutes, this paleo-friendly and low-carb dish is perfect as a satisfying main course or versatile side. Bursting with nutrients and bold flavors, it’s the ultimate guilt-free indulgence for Mediterranean cuisine lovers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large head Cauliflower
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 0.5 medium Red onion
- 1 cup Cherry tomatoes
- 1 medium Zucchini
- 1 medium Bell pepper
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley
- 0.5 cup Kalamata olives
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and core from the large head of cauliflower, then cut it into florets.
Place the cauliflower florets in a food processor and pulse until the texture resembles rice grains. Work in batches if necessary. Alternatively, grate the cauliflower using a box grater.
Finely chop the garlic cloves and half of the red onion. Chop the cherry tomatoes in half, dice the zucchini and bell pepper into small cubes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped garlic and onion, sautéing for about 2-3 minutes until fragrant and the onion becomes translucent.
Increase the heat to medium-high and add the diced zucchini and bell pepper to the skillet. Cook for 5 minutes, stirring occasionally until the vegetables are tender.
Add the cauliflower rice to the skillet, stirring it well to combine with the vegetables. Season with salt and black pepper.
Allow the mixture to cook for around 5-7 minutes, stirring often, until the cauliflower rice is tender. Be careful not to overcook as it can become mushy.
Stir in the halved cherry tomatoes and the remaining tablespoon of olive oil. Remove the skillet from heat and add the lemon juice, mixing everything thoroughly.
Chop the fresh parsley and slice the kalamata olives, then sprinkle both over the cauliflower rice dish before serving.
Taste and adjust seasoning if necessary, then serve warm as a satisfying paleo-friendly meal or side dish.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6892 mg | 300% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 40.2 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3793 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
