Wes Ellis./ a personal notebook
Technology. Stories. Side projects.
A few things worth writing down.
SearchSubscribe
← Back to Short-Order Kitchen

Short-Order Kitchen

Greek Cauliflower Rice Skillet

By Wes Ellis2 min read
Roasted cauliflower, red peppers and red onion over herbed grains with a lemon wedge in a dark square dish.
Recipe card
Servings
3
Prep
15 minutes
Cook
15 to 20 minutes
Method
Skillet
Heat
Medium heat
Difficulty
Easy
Jump to ingredients & directions ↓

Part 5 of the thread Weeknight dinners

THE SHORT VERSION4 points
  • One skillet, about 30 minutes, low-carb.
  • Frozen cauliflower rice goes straight in, no thawing.
  • Lemon juice and oregano at the end are what make it taste Greek.
  • Lid on for 1 to 2 minutes to soften the feta.
THE RECIPE · GREEK CAULIFLOWER RICE SKILLET

Ingredients

You'll need

  • Large skillet with a lid

Directions

  1. Heat the oil in a large skillet over medium heat. Cook the onion 3 to 5 minutes until soft, then the garlic for 1 minute.
  2. Add the meat and cook, breaking it up, until browned. Drain if needed.
  3. Stir in the cauliflower rice and cook 5 to 7 minutes, stirring now and then, until tender.
  4. Add the tomatoes and olives and cook 2 to 3 minutes, until the tomatoes just start to soften.
  5. Season with the oregano, salt, pepper and lemon juice.
  6. Scatter the feta on top, cover, turn the heat to low and give it 1 to 2 minutes.
  7. Finish with parsley and serve hot.
Notes Keeps up to 3 days in the fridge and reheats well on the stove or in the microwave. Lamb gives the most Greek flavor; turkey or chicken is lightest. Roughly 390 calories and 40 g protein per serving, give or take.

wesellis.com/blog/greek-cauliflower-rice-skillet/

Low-carb skillet dinners can taste like a pile of meat and vegetables that happen to share a pan. The fix here is the finish: lemon, oregano, salty olives and feta. Those four things turn plain ground meat and cauliflower riceCauliflower chopped into rice-sized bits. It cooks in a couple of minutes and stands in for rice under a saucy topping.More: Air Fryer Teriyaki Salmon Bowl into something with a point of view.

Keep the cauliflower rice dry

Cauliflower rice is mostly water. Cook it in an open pan over medium heat and let the steam escape, and it turns tender with a little bite. Put a lid on too early and you get something closer to mush. Frozen works fine straight from the bag; it just needs an extra minute or two for the water to cook off.

Tip

Brown the meat well before the cauliflower goes in. Those browned bits are most of the flavor in a dish this simple.

Season at the end

Lemon juice fades if it cooks too long, so it goes in last, along with the oregano. Taste before adding salt: the olives and feta both bring plenty. The lid only goes on at the very end, just long enough to warm the feta.

Try this

Spoon it into a bowl over greens with a dollop of yogurt and it lands close to Greek Power Bowls. If you've got leftover feta and olives, Chicken Greek Salad is the other obvious use.

LINKED FROM4 notes

Keep reading