Greek Cauliflower Rice with Feta and Olives

Greek Cauliflower Rice with Feta and Olives

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. 

Toasted Cauliflower Rice with Feta and Olives
Toasted Cauliflower Rice with Feta and Olives

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 😉

Toasted Cauliflower Rice with Feta and Olives

Greek Cauliflower Rice with Feta and Olives

Published June 22, 2017 by
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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


  1. Heat coconut oil in a skillet over medium heat. When the oil glistens, add the diced shallot. Sauté until transparent.
  2. 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.


Seared Tuna with Puttanesca Sauce

Seared Tuna with Puttanesca Sauce

Someone once told me that a cherry tomato has all of the flavor of a regular tomato, but packed into one tiny bite. They said that all tomatoes essentially have all of the same amount of flavor, no matter the size, which is why cherry and grape tomatoes are so sweet. I'm not sure if this is true--I don't even remember who told me this or where I was- but when you eat puttanesca sauce, you'll believe it. 

Seared Tuna with Puttanesca Sauce

As with most Italian sauces, this one starts with onions and garlic. They're sautéed until they're fragrant and your tummy rumbles, and then in goes a splash of wine, releasing floral aromas. Normally, this is where you'd add those plain-jane Roma tomatoes, canned tomatoes, or even some slicing tomatoes, diced up small. But here is where this sauce takes a delicious turn: swap in sliced cherry tomatoes and allow their natural sugars to caramelize in the pot along with the onions and wine. 

It's probably good enough to eat just like that, tomatoes, onions, and wine, but why stop at good-enough? Add a generous dose of herbs, salty capers, and Kalamata olives. 

Seared Tuna with Puttanesca Sauce

Seared Tuna with Puttanesca Sauce

Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

Cherry tomatoes make this sauce unbelievably flavorful. Olives and capers accent the tuna.

Serves: 4   |    Total Time:


  • 4 ahi tuna steaks
  • 2 teaspoons coconut oil
  • 1 pint cherry tomatoes, sliced into halves
  • 1/2 red onion
  • 2 cloves garlic
  • Salt & pepper
  • Splash of dry red wine
  • 2 small fillets of anchovies (canned)
  • 2 tablespoons fresh basil, minced
  • Dash of cayenne OR pinch of red chili flakes
  • 2 tablespoons capers
  • 1/4 cup kalamata olives


  1. Heat 1 teaspoon on coconut oil over medium heat in a sauce pan. Meanwhile, slice the onion into thin strips and mince the garlic. Add both to the pan once the oil is hot. Cook, stirring, until the onions are translucent and you begin to see brown bits.
  2. Add a splash of wine to the pan, and scrape the bottom to release any onion or garlic that may have stuck to the pan. Allow to simmer for 1 minute.
  3. Add the sliced tomatoes to the pan, and stir. Stir in the basil, red chili flakes/cayenne, minced anchovies, Kalamata olives and capers. Simmer for 5 more minutes until tomatoes have released their juices and the sauce begins to thicken. Season to taste with salt & pepper.
  4. Now, cook the tuna: heat remaining teaspoon of coconut oil in al are skillet over medium-high heat. Once the oil glistens, add the tuna fillets and sear on first side for 1-2 minutes (1 minute for rare, 2 for medium). Flip tuna, and cook on the second side for 1-2 minutes. Serve hot and spoon puttanesca sauce over top.


Naked Chicken Piccata with Picholine Olives (Paleo)

One pan. 30 minutes. If you get home after the sun is down with your stomach already grumbling on a regular basis, you know how vital a good repertoire of quick, one-pan meals can be. The I want food and I want food now sentiment is pretty standard around here, especially after climbing. When a quick one-pan meal comes with a citrusy, savory pan sauce, well... that's just extra credit. 

This Chicken Piccata fits snuggly in-between my need to get crafty with dinner and my need to eat NOW. It's rustic, fresh tasting, and has dibs on plenty of pan sauce extra credit.

I'm calling this dish "naked" because unlike standard Chicken Piccata, the chicken is not breaded. Leaving the meat "naked" allows the chicken itself to get nice and crispy and for juices from the chicken to contribute to one awesome pan sauce (it really is all about the pan sauce). Naked Chicken Piccata may not be all that traditional, but skipping the breading makes this meal paleo friendly! 

Served along side a stack of asparagus, it's hard to tell this meal took less than 30-minutes in the kitchen. I ate the leftovers over a bed of steamed chard for lunch the next day, and man, if I didn't mention it already, it is all about the pan sauce. Anything covered in this pan sauce is pretty much going to hit your sauce spot (all of us have one of those, right?). 

Naked Chicken Piccata with Picholine Olives

1 lb chicken thighs

1 T coconut oil

Salt & pepper

1/2 white onion, sliced

1 garlic clove, minced

1/4 cup chicken broth

1/2 cup dry white wine

Juice of 2 lemons

1/3 cup capers

1/3 cup picholine olives

Parsley, for garnish


1. Season the chicken thighs with salt and pepper. Heat the coconut oil in a cast iron skillet over medium heat and cook the thighs for 5-6 minutes on each side. 

2. Once the chicken is cooked through, remove it from the pan, placing it on a dish. (If the skillet looks a bit dry, add more coconut oil. If you used skin-on chicken, there will likely be enough fat in the pan already). Throw the sliced onions and minced garlic in the pan, sautéing until translucent and browning. 

3. Pour in the broth, gently scraping the bottom of the skillet as you do to deglaze (the stuff stuck to your pan is called "fond" and it adds a load of flavor your your pan sauce). And the wine and lemon juice, and bring to a low simmer.  

4. Mince the parsley. Add the chicken back into the pan, and top with capers and olives. Cook everything together for 5 more minutes. 

5. Remove from heat and sprinkle with parsley to serve.