2green onionschopped, green and white parts separated
To serve:
2cupsfresh arugula or spinach leaves
½cupgreek olives
2-4radishesthinly sliced
1-2roma tomatoeschopped
1medium cucumberchopped
½cupfeta cheeseoptional
Lemon slicesoptional
Directions
In a large non-stick skillet, combine olive oil with riced cauliflower, salt and pepper, and cook over medium-high heat until just starting to turn golden (about 5 minutes).
Stir in lemon juice and cook an additional 3 minutes.
Stir in parsley and divide evenly along the side, between 4 bowls.
Add ground beef to warm skillet and warm together with oregano, lemon zest and white part of onion.
To serve:
Add salad greens beside cooked cauliflower rice.
Top with warm ground beef, olives, tomatoes, cucumber, remaining green onion, and feta, if desired.
Recipe Notes
For a little more pizzazz: We whipped up a quick “tzatziki” sauce from plain greek yogurt, minced garlic, lemon juice and fresh dill. You can also drizzle salad greens with olive oil and lemon or Greek dressing.