Ingredients
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the Fermented Cauliflower Rice:
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1 large head of cauliflower, cored and cut into small florets (about 2 cups)
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of salt
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1/2 teaspoon white vinegar
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1/4 cup water
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the Creamy Cashew Dressing:
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1/4 cup unsweetened plain Greek yogurt (non-dairy alternatives can be used)
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1 tablespoon apple cider vinegar
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1 teaspoon maple syrup
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1 clove garlic , minced
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1/2 teaspoon onion powder
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1/2 teaspoon fresh ground black pepper
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1/4 teaspoon red pepper flakes (omit for no heat)
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1/4 cup unsalted roasted cashews
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the Seasonal Veggie Mix:
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choice of seasonal vegetables, thinly sliced (approximately 2 cups), such as:
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Broccoli
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Carrots
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Bell Peppers
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Snap Peas
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Green Beans
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Asparagus
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Mushrooms
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Toppings :
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avocado
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green onions
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chickpeas or edamame
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tortilla chips
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Level : Easy
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Serves 2 generously, or 4 as a side dish
Directions
Sub-Title: A delicious and nutritious one-bowl meal packed with fermented cauliflower rice, seasonal vegetables, and a creamy cashew dressing. Perfect for busy weeknights!
Description: This flavorful and satisfying bowl is not only budget-friendly but also zero waste, whole foods plant-based, high-protein, and perfect for those following a gluten-free diet. It’s a great way to use up seasonal produce while supporting your health goals.
Features:
* Budget-Friendly
* Fermented
* Gluten-Free
* Grain-Free
* High-Fiber
* High-Protein
* Kid-Friendly (when served without hot sauce)
* Low-Carb
* Nut-Free
* Oil-Free
* Quick & Easy
* Raw
* Raw Till 4
* Seasonal
* Soy-Free
* Spicy (optional)
* Superfoods
* Vegan
* Whole Foods Plant-Based
* Zero Waste
Ingredients:
For the Fermented Cauliflower Rice:
1 large head of cauliflower, cored and cut into small florets (about 2 cups)
Pinch of salt
1/2 teaspoon white vinegar
1/4 cup water
For the Creamy Cashew Dressing:
1/4 cup unsweetened plain Greek yogurt (non-dairy alternatives can be used)
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
1 clove garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon fresh ground black pepper
1/4 teaspoon red pepper flakes (omit for no heat)
1/4 cup unsalted roasted cashews
For the Seasonal Veggie Mix:
Your choice of seasonal vegetables, thinly sliced (approximately 2 cups), such as:
– Broccoli
– Carrots
– Bell Peppers
– Snap Peas
– Green Beans
– Asparagus
– Mushrooms
Optional Toppings:
Sliced avocado
Chopped green onions
Roasted chickpeas or edamame
Crushed tortilla chips
Difficulty Level: Easy
Servings: Serves 2 generously, or 4 as a side dish
Instructions:
For the Fermented Cauliflower Rice:
Place the cauliflower florets in a medium bowl and sprinkle with salt. Toss well to combine. Transfer to a clean cloth bag or airtight container and squeeze out any excess air. Close the top securely and massage the bag gently for about 5 minutes until tender.
In a separate bowl, whisk together the vinegar and water. Pour over the cauliflower and toss to coat evenly. Set aside for 10 minutes to allow the moisture to soften the cauliflower further.
Transfer the mixture to a blender or food processor and process until smooth, stopping once or twice to scrape down the sides if necessary. Alternatively, mash the contents using a potato masher or fork until desired consistency is achieved.
For the Creamy Cashew Dressing:
Combine all the dressing ingredients in a high-speed blender or food processor and process until smooth and creamy. Taste and adjust seasonings as needed.
Prepping the Veggies:
Wash and prepare the seasonal vegetables according to your preference. You may want to steam or sauté them briefly before assembling the bowls.
Assembling the Bowls:
Divide the cooked veggies among two serving bowls. Top each portion with the fermented cauliflower rice and drizzle with the creamy cashew dressing. Garnish with optional toppings like avocado, green onions, and crushed tortilla ch
