Mediterranean Cauliflower Rice with Olives Recipe

Atkins Mediterranean Cauliflower Rice with Olives
Net Carbs
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 0 3/4 ea fresh red onion, medium, 2 1/2"
  • 0 1/4 cup lime juice, unsweetened
  • 0 3/4 tsp table salt
  • 5 Tbsp olive oil
  • 2 cup fresh broccoli
  • 24 ea italian castelvetrano green olives, pitted
  • 0 1/4 tsp red chili peppers, crushed flakes
  • 2 1/2 cup frozen cauliflower, riced
  • 1 Tbsp tahini
  • 0 1/2 cup feta cheese, crumbled


  1. 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.
  2. Cut broccoli florets into bite size pieces and halve 12 olives. 
  3. 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.
  4. 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).
  5. 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.

Cooking Tip