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These Greek Cauliflower Rice Pilaf Bowls are the perfect light meal! Think of this bowl as a deconstructed dolma, but lighter and lower in carbohydrates. We’re using grape leaves as part of the pilaf, which brings a nice additional crunch to the cauliflower rice.
Greek Cauliflower Rice Pilaf Bowls
I am so excited to bring you this recipe today from my friend Lindsay’s new cookbook, Nourishing Superfood Bowls! Lindsay created an entire cookbook with recipes IN BOWLS. My all-time favorite!
The recipes in this book are gluten-free and allergy friendly, with vegan, vegetarian and paleo options. There are 75 mouthwatering recipes like Blueberry Coconut Rice Porridge Bowls, Kickin’ Orange Chicken and Broccoli Rice Bowls, Loaded Sweet Potato Nacho Salad Bowls and Baja Fish Taco Bowls!
Want other unique cauliflower recipes? Try these cauliflower recipes we love:
- Everything Bagel Topped Cauliflower Rolls
- Cauliflower Baked Ziti
- Cauliflower Pizza Bites
- Cauliflower Parmesan
- Cauliflower Fried Rice
How do you make cauliflower into rice?
Place cauliflower florets in your food processor and pulse until it reaches a rice-like texture.
Greek Cauliflower Rice Pilaf Bowls
Ingredients
- 1 small to medium head cauliflower
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/4 cup raw pumpkin seeds
- 1 cup grape leaves
- 1 cup cherry tomatoes
- 1/4 cup cilantro
- Small handful marinated green olives
- 1/2 lemon juiced
- Red pepper flakes for garnish
- Feta cheese crumbles optional
- Chopped dried fig or other dried fruit optional
Instructions
- Preheat the oven to 400 degrees.
- Remove the stem from the cauliflower and cut the cauliflower head into four or five sections. Place one or two sections of the cauliflower, depending on size, into a food processor and pulse until cauliflower rice is formed, usually 3 or 4 pulses.
- Repeat for each section of the cauliflower.
- Place the cauliflower rice in a large bowl. Add the olive oil, garlic powder, salt, pepper and pumpkin seeds, and toss to combine.
- Place the cauliflower rice mix on an oiled baking sheet and spread out evenly. Bake for 10 minutes, tossing once during baking. Remove and let cool.
- While the cauliflower is baking, prepare the grape leaves. Rinse the grape leaves with water to remove the excess salt. Press the grape leaves with a paper towel to remove the excess water. Chop or shred grape leaves and set aside.
- Chop or dice the cherry tomatoes, cilantro and green olives. Place in a bowl with the cauliflower rice, and then add the grape leaves. Toss together, mixing well. Add a squeeze of lemon juice, salt and pepper to taste, and red pepper flakes.
- For a more authentic Mediterranean flavor, sprinkle with feta cheese crumbles and optional dried fig.
Notes
Nutrition
Grab your copy of Lindsay’s awesome cookbook here!
This looks amazing
I would love this in my kitchen
This looks Very Awesome
very delicious and tasty food and thnaks for shating this wonderful information to us
love her book so much
now i am very happy because of it.
Your recipe is amazing and so simple I try in my kitchen
To me, there’s something about changing the form of the cauliflower that makes it more appetizing. It’s certainly healthy and a shame not to eat it. Turning it into rice and adding lots of other veggies and spices is great idea.
I am the biggest fan of your yummy recipe Its very easy to make at home thanks for sharing this.
Thank you!
That bowl looks absolutely delicious!
Looks so delicious!
I’ll FOR SURE be going back for seconds with this bowl!
So into this bowl!
Yay! I love her book so much. I mean, bowl food for the WIN over and over again! There is just something about it that gets me every time! 🙂
Friend, THANK YOU! This means more than you know. I love these gorgeous pictures of the bowls and am so appreciative that you shared. Pinning, sharing, drooling! <3