Mediterranean Cauliflower Rice with Olives
6.0g
Net Carbs
5.2g
Protein
18.5g
Fat
2.8g
Fiber
243
Calories
Ingredients:
- 3/4 ea fresh red onion, medium, 2 1/2" USDA
- 5 tablespoons olive oil USDA
- 24 eas italian castelvetrano green olives, pitted Mezzetta
- 3/4 teaspoon table salt USDA
- 1/4 cup lime juice, unsweetened USDA
- 1/4 teaspoon red chili peppers, crushed flakes USDA
- 2 1/2 cups frozen cauliflower, riced Green Giant
- 1 tablespoon tahini USDA
- 2 cups fresh broccoli USDA
- 1/2 cup feta cheese, crumbled USDA
Directions:
- In a small bowl, combine sliced red onion with lime juice and ½ teaspoon salt. Toss together and set aside. Not all the onion will be submerged; stir or toss a few times while you prepare the rest of the recipe.
- Cut broccoli florets into bite size pieces and halve 12 olives.
- In a 10-inch non-stick skillet, heat 2 tablespoons oil over medium-high until shimmering. Add broccoli and the halved olives, sprinkle with red pepper flakes and remaining ¼ teaspoon salt, pat down into a single layer and allow to cook without stirring for 3 minutes. This will allow olives to blister and broccoli to char a little bit. Stir, and continue to cook until broccoli is browned and tender crisp, 2-3 minutes more. Note that broccoli will continue to cook after being removed from the heat, so don’t overcook. Scrape into a large heat resistant bowl and set aside.
- In the same non-stick skillet over medium low heat, heat the frozen cauliflower rice, stirring occasionally, until dried out and warmed through, about 5 minutes. Fold into the broccoli along with the remaining olives (sliced), crumbled feta, and drained red onions (holding aside 2 tablespoons of the lime juice from the onions for the next step).
- Whisk together two tablespoons of the lime juice from the onions, 3 tablespoons olive oil, and tahini. Pour over the vegetables and fold together. Serve while warm. One serving is about 1 cup.
