Full of flavor and creaminess, this delicious Mediterranean Cauliflower Rice comes together with fairly minimal effort. After some up front work, this cauliflower rice dish can mostly cook on its own while you focus on getting other things ready. That’s why it’s part of my regular rotation and you’ll see it on the menus in my Mediterranean Beef Dinner Party as well as my Whipped Pesto Obsession Dinner Party.
Getting Started with Making Mediterranean Cauliflower Rice
The day before, I suggest you prep the following:
- Chop your Spanish or small yellow onions. Store them in a zip top bag in the fridge.
- Measure and mix your seasonings and set aside. You can either put them in a baggie or in a small sealable container.
On the day of, heat your oil in the pan over medium high heat. Saute your onions until soft. About 7-8 minutes.
Add your seasonings into the onions and then the whole can of tomato paste. Stir until fragrant. About 2 minutes.
Pour in your dry white wine and stir to combine.
Add in all four bags of cauliflower rice and stir until evenly coated with the liquid. Cover and cook until heated through and all liquid is absorbed, stirring occasionally.
Add the heavy cream 1 tablespoon at a time, and taste test as you go. The cream should mellow out the acidity from the tomato paste and wine. Cook for another 5 minutes or until the liquid is absorbed.
Once finished, transfer the cauliflower rice to a 9×13 casserole dish, cover with heavy duty aluminum foil, and set in the oven on the “Warm” setting.
Serve warm topped with some Beef Roast or this Braised Chicken with Tomato, Cumin, and Feta from the New York Times. Or if serving as a standalone, top with a generous dose of feta.
Mediterranean Cauliflower Rice
Ingredients
- 1 Spanish Onion Chopped (or 2 Small Yellow Onions)
- 2 tablespoons Avocado Oil Or Olive Oil
- ½ tablespoon Dried Oregano
- ½ tablespoon Dried Basil
- 1 can Tomato Paste
- 1.5 cup Dry White Wine
- 40 ounces Cauliflower Rice 4 (10 ounce) bags
- ¼ cup Heavy Cream
- ½ cup Flat-leaf Parsley Optional. Roughly Chopped.
- 1 cup Feta Crumbled. Optional. As long as you are serving this with the beef and it’s associated feta, additional is not required.
Instructions
- Chop 1 Spanish Onion.1 Spanish Onion
- Heat 2 tablespoons Avocado Oil over medium-high heat. Add your onion and sauté until softened.2 tablespoons Avocado Oil
- Stir in ½ tablespoon Dried Oregano, ½ tablespoon Dried Basil, and 1 can Tomato Paste. Cook until fragrant. About 2 minutes.½ tablespoon Dried Oregano, ½ tablespoon Dried Basil, 1 can Tomato Paste
- Pour in 1.5 cup Dry White Wine and stir to combine.1.5 cup Dry White Wine
- Add in all 40 ounces Cauliflower Rice. If using frozen, just break up any big lumps and pour it in frozen.40 ounces Cauliflower Rice
- Pour in ¼ cup Heavy Cream. Then cover the pan and cook until the liquid is absorbed and the cauliflower rice is heated through. About 25 minutes.¼ cup Heavy Cream
- Serve warm topped with ½ cup Flat-leaf Parsley and 1 cup Feta. (Even if eating this alone and not with another entrée, I strongly suggest adding feta. It helps to tie the flavors together.)½ cup Flat-leaf Parsley, 1 cup Feta
Equipment
- Can Opener
- Liquid Measuring Cup / Vessel
