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Cauliflower Rice Bowls With Spring Vegetables
[Vegan]

SW By: Serena Wolf

Author Bio

Serena Wolf is a Le Cordon Bleu trained chef, recipe developer, blogger, and author of... Read More

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Cauliflower Recipes

Cauliflower Rice Bowls With Spring Vegetables [Vegan]

2 large bowls

Dairy Free

As warmer weather sets upon us, we trade in our hearty soups and stews for lighter dishes like this cauliflower rice veggie bowl. After pulsing cauliflower florets into a rice-like consistency, this bowl simply needs to be topped with veggies, in this case, snap peas, asparagus, and radishes. Finish with... Read More

Ingredients You Need for Cauliflower Rice Bowls With Spring Vegetables [Vegan]

1 small head cauliflower, florets removed
3 teaspoons olive oil, divided
1 teaspoon lemon zest
Salt
Fresh ground pepper
1/2 bunch thin asparagus, woody stems removed and sliced into 1 1/2-inch pieces
1 cup sugar snap peas, stems and strings removed, halved crosswise on a diagonal.
3 baby radishes, thinly sliced
1/4 cup almonds, chopped
2 teaspoons hemp seeds (optional)

For the Arugula Pesto:

1 packed cup arugula
6 basil leaves
1/3 cup raw almonds
2 garlic cloves
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/3 cup olive oil

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How to Prepare Cauliflower Rice Bowls With Spring Vegetables [Vegan]

First, make the pesto. Place all of the pesto ingredients in a food processor and process, scraping down the sides if necessary, until well combined and relatively smooth. Set aside until ready to use.
Place the cauliflower florets in a food processor. Pulse until the cauliflower is broken down into small granules.
Heat 1 teaspoon of olive oil in a large non-stick pan over medium heat. When hot, add the cauliflower “rice,” a good pinch of salt, and a few grinds of pepper. Cook for about 4 minutes, stirring regularly, until tender but not mushy. Remove from the heat and stir in the lemon zest. Divide the cauliflower among two bowls and briefly set aside.
Heat the remaining 2 teaspoons olive oil over medium heat in a large pan. When hot, add the snap peas and asparagus, a good pinch of salt, and few grinds of pepper. Cook for 3 minutes, shaking the pan periodically, until the vegetables are just tender.
Add half of the green vegetables to each cauliflower rice bowl. Top with sliced radishes, chopped almonds, hemp seeds (if using), and a big old dollop of the arugula pesto.

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