The food processor. It is tucked away high in a cupboard above our fridge, behind mixing bowls. Getting the food processor out means getting out my folding kitchen stool, clearing off the top of the fridge (this is actually a chore, with the amount of stuff we keep up there), and pulling 4 pieces down from three separate shelves (the base, the bowl, the lid, and any blades or attachments). And that's just to get the thing out: don't get me started on dishwashing. 😒
I avoid it. Need a half-cup of shredded cheese? I'll grate it by hand. You'd like those radishes sliced thin? Give me the chopping knife. But some times, on really rare occasions, it's worth it. Like when making almond flour pie crust. Or when making a really, really big batch of pesto, or shredding cauliflower into rice.
Cauliflower rice isn't a regular menu item around here (we will just eat regular old rice) but the summer sun has me in the mood for light dishes. And you know how dearly I love cauliflower, so it has to be no surprise to you that I'm up for one more way to eat it. And, hey, here's a pro tip: if you hate getting your fancy food processor out as much as I do, you can buy cauliflower, pre-riced at Trader Joe's and the stuff is pretty good. Sure you don't get to see your pretty head of cauliflower in it's full and beautiful form before it gets shredded, but you do save about 20 minutes when all is said and the dish are washed, and I think that's worth it, especially on a week night.
Something else I've been in the mood for? Feta cheese. It's has been finding it's way into all sorts of meals around here lately: everything-but-the-kitchen-sink salads, breakfast omelettes, burger tops, and sautés. The Costco-sized container lasted us not but a week, but still, enough time to make this Greek-inspired cauliflower dish a few times.
What happens when you find yourself a Costco-sized container of feta and an easy-peasy way to make cauliflower rice? Well, why don't you just make this recipe to find out 😉
Serves: 4 | Total Time: 30 minutes
- 1 large shallot, diced
- 1 tablespoon coconut oil
- 1 pound cauliflower, riced or shredded in food processor (you can buy it pre-shredded at Trader Joe’s in the produce section)
- 1 cup crumbled feta cheese
- 1/2 cup sliced black olives (kalamata is great, but any black olive with do)
- 1/3 cup minced parsley, plus more for garnish
- Salt & pepper to taste
- Heat coconut oil in a skillet over medium heat. When the oil glistens, add the diced shallot. Sauté until transparent.
- Add the cauliflower rice to the pan. Cook for 10-15 minutes, stirring occasionally. Allow the cauliflower to brown a bit, and then remove from heat. Stir in the parsley, olives, and feta, and season with salt & pepper to taste. Garnish with extra parsley if desired. Serve warm.