Description
A healthy and delicious dish featuring leeks and cauliflower rice, perfect for a light meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 medium leeks, white and light green parts only, cleaned and sliced
- 1 medium carrot, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 head cauliflower, grated or processed into rice-sized pieces (about 4 cups)
- 1/4 cup vegetable broth
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped
- Feta cheese, crumbled (optional, for serving)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced leeks and diced carrot to the skillet. Cook, stirring occasionally, until the leeks are softened, about 8-10 minutes.
- Sprinkle in the dried oregano, salt, and black pepper. Stir to combine.
- Add the cauliflower rice to the skillet along with the vegetable broth. Mix well and cover the skillet. Cook for about 5-7 minutes, or until the cauliflower is tender.
- Remove the skillet from heat and stir in the lemon juice and chopped parsley.
- Serve warm, topped with crumbled feta cheese if desired.
Notes
- For a heartier dish, add cooked chicken or chickpeas for extra protein.
- Experiment with different herbs like dill or thyme for a unique flavor twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg