Cauliflower 'rice' with tomatoes and mint

    1 hour

    A delicious side dish of cauliflower 'rice' with tomatoes, red pepper and a mint-lemon dressing.

    2 people made this

    Serves: 6 

    • 1/2 onion, diced
    • 4 tablespoons fresh lemon juice
    • 1 head cauliflower, cut into large florets
    • 1/2 red pepper, diced
    • 75g cherry tomatoes, halved
    • 3 tablespoons chopped fresh mint
    • 4 tablespoons extra virgin olive oil
    • salt and ground black pepper to taste

    Prep:15min  ›  Cook:15min  ›  Extra time:30min  ›  Ready in:1hr 

    1. Stir onion and lemon juice together in a bowl; let rest until onion flavour mellows, about 30 minutes. Drain onion, reserving lemon juice.
    2. Pulse cauliflower in a food processor until it is the size of small rice grains.
    3. Place cauliflower in a pan over medium heat. Cover and cook, stirring occasionally, until cauliflower is steamed, 8 to 10 minutes. Add red pepper and cherry tomatoes; cook, stirring occasionally, until heated through, about 3 minutes. Add onion and mint to cauliflower mixture; cook and stir until heated through, about 3 minutes.
    4. Whisk olive oil, 3 tablespoons reserved lemon juice, salt and pepper together in a bowl. Pour lemon juice mixture over cauliflower mixture and toss to coat. Season with salt and black pepper to taste.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (20)


    Loved this and my kids really thought it was rice! I was concerned, originally, that the rice would not "steam" just by putting it in a skillet, after shredding. But, much to my amazement, it did! I processed to rice size pieces and then added to skillet with a tablespoon + of sesame seed oil. Didn't have red peppers on hand, so chopped a few carrots and added that instead. Then, after the recommended 8-10 minutes or so, I added in half of a standard tomato that I chopped. Finally, I had roasted a chicken and had leftover lemon, olive oil, salt and pepper flavored juices and added that instead of recommend juices. Tasted amazing and can see this being amazing with ANY juices/spices/combos! I also added in a bit of fresh chopped cilantro, just prior to serving, for an herb and and b/c it was in my roasted chicken recipe as well. Overall, was VERY pleased with taste, texture and feel of this recipe!  -  16 Apr 2014  (Review from Allrecipes US | Canada)


    Delicious and filling! I felt super energized by all the veggies, not stuffed like you feel from a whole lot of carby rice. The cauliflower base could work for all types of flavors: Asian, Mexican, anything depending on whatever spices you choose. It could definitely replace a potato side dish as well. For a less tart flavor and even more green, try using less lemon juice and adding some parsley.  -  21 Jan 2014  (Review from Allrecipes US | Canada)


    Yum! Used all the ingredients (except for mint, as it didn't look good at the store this week). Also changed the method a bit (taste preference) I used a cheese greater to grate the cauliflower(works like a charm) only used a few drizzles of olive oil total and cooked the cauliflower rice first till it developed into a nice toasty brown colour. Removed from heat and sautéed the vegetables with the addition of garlic for a few minutes. Then returned cauliflower back to pan. When done I squeezed lemon juice over top and garnished with some black Olives and feta. I cannot wait to try this again with the addition of mint!  -  25 Jan 2016  (Review from Allrecipes US | Canada)