I’m not sure why it took me so long to make a Greek inspired cauliflower “couscous” dish since I love Greek flavors. I used a pre-packaged crumbled cauliflower stir fry blend that included broccoli, carrot, & onion, but wrote this recipe as if I used plain riced cauliflower. Broccoli and onion can be added if you wish. I diced most of my vegetables to match the small size of the cauliflower crumbles so they’d cook more evenly. The tomatoes were an exception. This can be served warm as a side dish or cold as a salad.
1 lb cauliflower, riced or diced finely
1 small carrot, finely diced
1 small zucchini, finely diced
1/2 yellow or orange bell pepper, finely diced
14-16 Kalamata olives, pitted and sliced
10-12 cherry tomatoes, quartered
3 spring onions, sliced, white bulb separated from green tops
2 oz feta cheese, crumbled
3 Tbs flat leaf parsley, minced
1 Tbs olive oil
1 sprig oregano, minced
Juice from half a lemon
1/2 tsp salt
1/2 tsp black pepper
In a large sauté pan, heat olive oil. Add spring onion bulb slices, yellow pepper, carrot, and cauliflower. Sauté on medium high until vegetables are tender, stirring often. Add zucchini, olives, tomatoes, lemon juice, salt, and pepper. Remove from heat once zucchini and tomatoes are soft. Stir in oregano, parsley, and spring onion tops. Add feta cheese crumbles right before serving.