Because my mom mainly learned to cook from my grandma Tina, I grew up eating renditions of Tina’s recipes quite frequently. A Tina classic that always made the weekly rotation at our house was cauliflower and rice. It was a very simple soupy, porridge-y mix of cauliflower and rice cooked down in chicken stock. There wasn’t much to it, but it always provided a homey sense of comfort. This soup combines those same cozy flavors with avgolemono, the classic Greek lemon and chicken soup. I like to cook the rice separately from the soup here because I prefer a slightly less-starchy broth that will stay nice and soupy even in leftover form.
Note: I cooked 1½ cups (270 g) dry rice in my rice cooker to yield about 3 cups (420 g) cooked rice, but you can make more or less depending on your preference.