Go Back
+ servings

Middle Eastern Cauliflower Rice

Grain free cauliflower rice with a Middle Eastern flare - perfect served with Middle Eastern Lemon Feta Chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6


  • 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.


* Dry spice amounts listed above are enough for 1 batch of this recipe, plus 1 batch of Middle Eastern Lemon Feta Chicken. If not preparing the chicken, just reserve for another use.