Directions
Subtitle: A colorful and flavorful Brazilian-inspired dish that is perfect for busy weeknights!
Description: This easy and healthy rice bowl recipe features crispy cauliflower rice tossed in a spicy mango salsa. It’s gluten-free, kid-friendly, vegan, and can be prepared in just 30 minutes! Perfect for Meatless Monday or any night of the week.
Ingredients (for 4 servings):
* 1 large head cauliflower, cut into florets
* 1 tablespoon avocado oil or vegetable oil
* 1/2 cup unsweetened coconut flakes
* 1 lime, juiced
* Salt and pepper, to taste
* 2 cups frozen corn kernels, thawed
* 1 cup cooked brown rice or quinoa (optional)
For the Spicy Mango Salsa:
* 2 medium mangos, diced
* 1 small red onion, finely chopped
* 1 jalapeño pepper, seeded and minced (optional)
* 1/4 cup cilantro leaves, roughly chopped
* Juice from 1 lime
* Salt and pepper, to taste
* 1 tablespoon maple syrup or honey (optional)
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a food processor, pulse the cauliflower until it resembles rice. Transfer to a clean kitchen towel and gently squeeze out excess moisture. Set aside.
3. In a mixing bowl, combine the cauliflower rice, coconut flakes, and oil. Mix well.
4. Season with salt and pepper, and spread the mixture evenly onto the prepared baking sheet. Bake for 15-20 minutes, stirring halfway through, until golden and crispy. Remove from the oven and set aside.
For the Spicy Mango Salsa:
5. Combine all the ingredients for the salsa in a mixing bowl. Stir well to incorporate. Taste and adjust seasoning as desired.
Assembly:
6. To assemble the bowls, divide the cauliflower rice among four serving bowls. Top each portion with 1/4 cup of the spicy mango salsa, 1/4 cup of corn, and optional 1/4 cup of cooked brown rice or quinoa. Serve immediately.
Note: If using frozen cauliflower rice, do not thaw before freezing. Simply bake as directed above.
Steps
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1
Done
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. |
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2
Done
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In a food processor, pulse the cauliflower until it resembles rice. Transfer to a clean kitchen towel and gently squeeze out excess moisture. Set aside. |
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3
Done
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In a mixing bowl, combine the cauliflower rice, coconut flakes, and oil. Mix well. |
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4
Done
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Season with salt and pepper, and spread the mixture evenly onto the prepared baking sheet. Bake for 15-20 minutes, stirring halfway through, until golden and crispy. Remove from the oven and set aside. For the Spicy Mango Salsa: |
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5
Done
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Combine all the ingredients for the salsa in a mixing bowl. Stir well to incorporate. Taste and adjust seasoning as desired. Assembly: |
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6
Done
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To assemble the bowls, divide the cauliflower rice among four serving bowls. Top each portion with 1/4 cup of the spicy mango salsa, 1/4 cup of corn, and optional 1/4 cup of cooked brown rice or quinoa. Serve immediately. Note: If using frozen cauliflower rice, do not thaw before freezing. Simply bake as directed above. |
