5 from 1 vote
Middle Eastern Cauliflower Rice
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Grain free cauliflower rice with a Middle Eastern flare - perfect served with Middle Eastern Lemon Feta Chicken
Servings: 6
Author: Back To The Book Nutrition
  • 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
  1. Melt the butter/ghee in a large pot over medium heat. Add garlic and onion and cook, stirring often until onion is translucent.
  2. Meanwhile, remove large stalk from cauliflower and cut into florets just small enough to feed through the food processor chute.
  3. 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).
  4. Set pulsed cauliflower aside and repeat in batches until the entire head has been "riced."
  5. Once garlic and onions are cooked, turn heat to low and add 1 teaspoon or so of the dry spice mixture.*
  6. 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.
Recipe Notes

* 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.