Sautéed Cauliflower 'Rice' with Bell Peppers and Feta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A vibrant vegetable base made from riced cauliflower, sautéed with colorful peppers and topped with crumbled feta. This mediterranean-inspired keto (vegetarian, low-carb) ready in about 20 minutes pairs cauliflower, red bell pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 head cauliflower
• 1 red bell pepper
• 2 tbsp olive oil
• 1/4 cup feta cheese
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Cut the 1 head cauliflower into florets and pulse in a food processor until rice-like texture, about 1 minute; measure 4 cups for accuracy.
2. Step 2: Dice the 1 red bell pepper into 1/4-inch pieces. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
3. Step 3: Add the diced bell pepper and sauté for 3 minutes until slightly softened, then add the 4 cups riced cauliflower, 1/4 tsp salt, and 1/8 tsp black pepper.
4. Step 4: Cook uncovered for 8-10 minutes, stirring occasionally, until cauliflower is tender but not mushy; stir in the 1/4 cup crumbled feta and cook for 1 minute until melted.