When I recently made one of our family favorite chicken recipes – Middle Eastern Lemon Feta Chicken – I decided to serve it over a bed of cauliflower “rice” instead of the typical basmati, and we loved it!
Cauliflower rice is a cinch to prepare, and is such a great option for the swaths of people following gluten free or grain free diets. I’m not really in either of those camps, but I definitely love heaping a pile of “rice” on my plate and knowing it’s uber-healthy! The texture is surprisingly similar to “real” rice too!
This buttery Middle Eastern Cauliflower Rice recipe is a perfect compliment to my Middle Eastern Feta Chicken.
Middle Eastern Cauliflower Rice
- 1 head cauliflower
- 4 Tbsp pastured butter or ghee
- 2 cloves garlic minced
- 1/2 yellow onion finely chopped
- 2 1/2 Tbsp house seasoning 4:1:1 ratio of sea salt:black pepper:garlic powder
- 1 tsp fenugreek
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/4 tsp cayenne
- 1 cup frozen green peas
- 2 cups fresh baby spinach roughly chopped
- Melt the butter/ghee in a large pot over medium heat. Add garlic and onion and cook, stirring often until onion is translucent.
- Meanwhile, remove large stalk from cauliflower and cut into florets just small enough to feed through the food processor chute.
- Place 5 or so pieces of cauliflower into the food processor with the chopping blade in place. Pulse until cauliflower appears like large crumbles, uniform in size (don't overdo it - if too small, the cauliflower "grains" will turn to mush).
- Set pulsed cauliflower aside and repeat in batches until the entire head has been "riced."
- Once garlic and onions are cooked, turn heat to low and add 1 teaspoon or so of the dry spice mixture.*
- Add the cauliflower rice, frozen peas and spinach and stir gently to combine. Continue on low heat, stirring continuously, until peas and spinach are cooked.