Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.