Ingredients
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the cauliflower rice:
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1 head cauliflower (about 2 pounds), core removed and florets broken into small pieces
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1 tablespoon olive oil, plus extra for greasing the bowl
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2 cloves garlic , minced
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2 inches fresh ginger, peeled and grated
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Juice of 1 lime
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1 teaspoon sea salt
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the zesty sauce:
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1/4 cup unsweetened coconut flakes
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1/4 cup water
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1/4 cup chopped cilantro
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1/4 cup chopped green onions
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2 tablespoons freshly squeezze lime juice
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1 teaspoon apple cider vinegar
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1 teaspoon maple syrup
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1/2 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1/4 teaspoon chili powder
Directions
Sub-title: A flavorful and nutritious dish that is budget-friendly and perfect for any occasion!
Description: These vibrant cauliflower rice bowls are packed with protein, fiber, and essential vitamins and minerals while being low in calories and carbs. They come together quickly and easily using whole food plant-based ingredients, making them a great option for busy weeknights or entertaining guests. Plus, they can be customized with your favorite vegetables and toppings!
Ingredients:
For the cauliflower rice:
– 1 head cauliflower (about 2 pounds), core removed and florets broken into small pieces
– 1 tablespoon olive oil, plus extra for greasing the bowl
– 2 cloves garlic, minced
– 2 inches fresh ginger, peeled and grated
– Juice of 1 lime
– 1 teaspoon sea salt
For the zesty sauce:
– 1/4 cup unsweetened coconut flakes
– 1/4 cup water
– 1/4 cup chopped cilantro
– 1/4 cup chopped green onions
– 2 tablespoons freshly squeezze lime juice
– 1 teaspoon apple cider vinegar
– 1 teaspoon maple syrup
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon chili powder
Instructions:
1. Make the cauliflower rice: Add the cauliflower, olive oil, garlic, ginger, lime juice, and sea salt to a high-powered blender or food processor fitted with a steel blade. Blend until smooth, stopping to scrape down the sides as needed. Transfer to a large mixing bowl and set aside.
2. Prepare the zesty sauce: In a small saucepan over medium heat, combine the coconut flakes and water. Stir constantly until the mixture thickens and comes to a boil. Remove from heat and stir in the remaining ingredients for the zesty sauce. Allow to cool slightly before serving.
3. Assemble the bowls: Add a scoop of prepared cauliflower rice to each bowl. Top with your choice of vegetables such as roasted sweet potatoes, sauteed spinach, and roasted Brussels sprouts. Drizzle with the zesty sauce and serve immediately. Enjoy!
Difficulty Level: Easy
Servings: 4
Calories per serving: 300
Total Carbohydrates: 30g
Net Carbohydrates: 28g
Protein: 10g
Total Fat: 10g
Saturated Fat: 8g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 20mg
Total Sugars: 1g
Additional Instructions: For a spicier version, feel free to increase the amount of chili powder and smoked paprika in the zesty sauce.
Steps
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1
Done
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Make the cauliflower rice: Add the cauliflower, olive oil, garlic, ginger, lime juice, and sea salt to a high-powered blender or food processor fitted with a steel blade. Blend until smooth, stopping to scrape down the sides as needed. Transfer to a large mixing bowl and set aside. |
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2
Done
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Prepare the zesty sauce: In a small saucepan over medium heat, combine the coconut flakes and water. Stir constantly until the mixture thickens and comes to a boil. Remove from heat and stir in the remaining ingredients for the zesty sauce. Allow to cool slightly before serving. |
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3
Done
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Assemble the bowls: Add a scoop of prepared cauliflower rice to each bowl. Top with your choice of vegetables such as roasted sweet potatoes, sauteed spinach, and roasted Brussels sprouts. Drizzle with the zesty sauce and serve immediately. Enjoy! Difficulty Level: Easy |
