The Millennial Chef

Cauliflower Rice Bowl


1 head of cauliflower (or do yourself a favor and buy the pre-riced cauliflower instead)

Extra virgin olive oil

2 lemons

Tomato, basil and oregano spice blend (or mix those 3 dried ingredients together)

Dried dill

1 cup of leftover pork spare ribs (or use rotisserie chicken)

1 clove of minced garlic

1 cup of chopped cucumbers (or more or less to your liking)

1 cup of halved cherry tomatoes  (or more or less to your liking)

1 cup of chopped marinaded artichokes  (or more or less to your liking)

2 tablespoons of capers  (or more or less to your liking)

1/4 cup of mozzarella, diced into cubes  (or more or less to your liking)

Garnishes- pine nuts, lemon zest, capers and dill

Greek Vinaigrette

(or just buy some Greek dressing and call it a day!)

2 cloves of minced garlic

1 teaspoon of fresh oregano, minced (or use dried oregano too)

Juice of 1-2 lemons (start with 1 lemon and add more to taste)

3 tablespoons of red wine vinegar

1/3 cup of extra virgin olive oil

Optional* 1 tablespoon of the oil from your marinaded artichokes jar

Serving Size- 3-4


  1. Start by making your cauliflower into rice! Again, just buy it pre-made for you... it's SO MUCH EASIER. I happened to have a head of cauliflower, so I went ahead and made it myself, Anyhow, remove the stem and core of the cauliflower and cut it into small pieces. Add the cauliflower to a food processor and pulse it until it looks like rice. Then, take out a saute pan and add 1-2 tablespoons of olive oil and bring it to a medium heat. Add the cauliflower rice and season with a teaspoon of salt, pepper, the tomato/basil/oregano spice mixture, 1/2 teaspoon of dill, and the juice of 1 lemon. Combine and cook until the "rice" has softened, about 3-5 minutes. Add to a big bowl.
  2. Next, get the pork spare ribs going. Remember, if you don't happen to have this lying in your fridge, just take the meat off of a rotisserie chicken and add that to the bowl with your cauliflower rice. If you for some reason do have this is in your fridge, then remove the meat from the bones and add to the same pan you cooked your cauliflower rice in, with a teaspoon of olive oil. Bring this up to a high heat so the pork gets nice and crispy. Squeeze the juice of 1 lemon in the pan and mix. Then add 1 teaspoon of the tomato/basil/oregano spice blend and 1 clove of minced garlic. This whole process should only take about 5 minutes. Add the garlic in the last minute of cooking. Add the pork to the bowl with the cauliflower rice. Then, add the chopped cucumbers, tomatoes, artichokes, and mozzarella to the bowl as well.
  3. To make the dressing, simply add all of the ingredients to a mason jar and shake her up. Taste for seasonings. Drizzle over the rice bowl.
  4. Garnish with pine nuts, lemon zest, capers and dill and enjoy!

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