Cauliflower Rice Mujadara

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 2


Lightened up mujadara with low-carb cauliflower rice instead of regular rice and less oil. This dish is super easy to make and can be eaten as a side or a vegetarian main. It’s gluten-free, grain-free and vegan.


  • 2 Tablespoons avocado or olive oil
  • 2 cloves garlic, minced
  • 1 large yellow onion, halved and thinly sliced (use the slicing blade on your food processor (affiliate link), or a mandoline if you have one)
  • 2 cups fresh or frozen cauliflower rice
  • 2 cups cooked green/brown lentils
  • 1/2 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • Sea salt and pepper
  • Plain Greek yogurt or coconut yogurt
  • Crushed red pepper flakes (optional)
  • Chopped fresh mint and parsley, for serving


  1. Heat oil in a large skillet over medium heat. When the oil shimmers, add the garlic and onions. Cover and cook, stirring frequently, until onions are soft and dark brown, about 20-30 minutes. Add cumin, cinnamon and season with a few liberal shakes of salt and pepper.
  2. Lower heat and add cauliflower rice to the skillet. Cook until cauliflower rice has soften, about 5 minutes.
  3. Stir together cooked lentils, onions and cauliflower rice in a large dish. Serve warm (or at room temp).
  4. Top with a little yogurt, crushed red pepper flakes (if using), fresh mint and parsley.

  • Category: Lunch/Dinner
  • Method: Stovetop
  • Cuisine: Middle Eastern


  • Serving Size: 1/2 of recipe
  • Calories: 427
  • Sugar: 10g
  • Sodium: 514mg
  • Fat: 14g
  • Carbohydrates: 52g
  • Fiber: 20g
  • Protein: 21g

Keywords: cauliflower rice mujadara