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greek cauliflower rice in a blue and white bowl on a white counter

Greek Cauliflower Rice

Flavorful veggie "rice" with lemon, garlic, capers, and meaty mushrooms.
Course Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 183kcal


  • 1 head cauliflower separated into florets
  • 1 tablespoon olive oil
  • ½ yellow onion  diced
  • 8 ounces baby bella mushrooms sliced
  • 3 cloves garlic pressed or minced
  • 3 tablespoon capers drained; more to taste
  • 1 teaspoon dried oregano
  • ½ lemon juiced; more to taste
  • Sea salt to taste
  • Lemon zest for serving
  • Fresh parsley or other herbs, for serving


  • Add the cauliflower florets to a food processor or blender and pulse until they resemble rice-like pieces. You may need to scrape the sides occasionally.
  • Heat olive oil in a large skillet. Add the onions, mushroom, and garlic and cook for 5-7 minutes or until tender. Add the riced cauliflower, capers, oregano, lemon juice, salt, and pepper. Cook for a few more minutes, until warmed through.
  • Serve with lemon zest and fresh parsley or other herbs. Enjoy warm or cold!


  • To make larger pieces, pulse the cauliflower in batches in the food processor.
  • You can easily sub store-bought or frozen riced cauliflower instead of making your own. Add it frozen to the skillet after you cook the mushrooms and onion and cook until warmed through.
  • Store leftovers in an airtight container in the fridge for up to 4 days. Enjoy cold, or reheat in the microwave for 1-2 minutes.
  • Serve on the side of a lean protein, or use this recipe to make bowls with feta cheese, shredded chicken or turkey, and/or white beans for a more complete meal.


Serving: 2cups | Calories: 183kcal | Carbohydrates: 25g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 428mg | Potassium: 1426mg | Fiber: 8g | Sugar: 9g | Vitamin C: 145mg | Calcium: 114mg | Iron: 2mg