Cauliflower Rice Nicoise

By Chef:  Gena Hemshaw
Posted: September 16, 2014


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A tasty, light and absolutely refreshing side dish by Gena Hemshaw of Choosing Raw. If you avoid gluten but miss making cooked grain dishes you can easily sub in cauliflower for a gluten-free and raw alternative. A simple pulse or two in the food processor will break down your cauliflower florets into a consistency that resembles rice. Adding olives, tomato, capers, lemon, herbs and cold pressed oil brings on a plethora of delicious flavor your taste buds will thoroughly enjoy.


  • 1 medium head cauliflower, cut into florets
  • 1/2 cup black olives, pitted and halved
  • 2 cups heirloom or beefsteak tomatoes, chopped (try to remove as many seeds and moisture as you can)
  • 3 tablespoons capers
  • 1-2 tablespoons lemon juice
  • 2 tablespoons olive or avocado oil
  • 2 teaspoons fresh oregano, chopped


To make the cauliflower rice, you can either grate the cauliflower on a box grater to form rice-like grains, or you can process it in two batches in your food processor, pulsing with the S blade till it resembles rice. When you’re finished, transfer the rice to a large mixing bowl.
2. Add the olives, tomatoes, capers, lemon juice, oil, and oregano. Give everything a toss.
3. Serve, garnished with some fresh chives, if desired.