Oh my gosh, this cauliflower bowl is so gorgeous, and filling, and satisfying, and yummy, and healthy, and low carb, and all the things. It has a lot of different components, but they come together to make such a lovely whole. Another successful vegetarian lunch with Melissa from Smells Like Brownies.
Start by making your cauliflower "rice" (actually, start by pickling some chard stems, which was done by Melissa before I arrived). Place raw cauliflower into a food processor and pulse until chopped to the size of rice (a few larger pieces are fine) - 1/2 a large head will make 3-4 cups. Cover tightly with plastic wrap and microwave for 2 minutes, just to soften.
Next, heat some coconut oil in a pan and add turmeric, cumin, a pinch of cayenne, and some fresh pressed garlic. Cook for a bit to activate the spices, then add the cauliflower and stir to combine and heat through. But don't leave it on for too long - you want the cauliflower to have texture! Make sure to season with salt and pepper.
Thinly slice an avocado and make a chive oil from olive oil, chives, and sea salt. Then gather the rest of your toppings: microgreens (we could only find watercress); toasted sesame seeds, sunflower seeds, and peanuts; hard boiled eggs; and pickled chard stems.
Place the cauliflower and greens into a bowl; top with the pickled chard stems, egg, and avocado; sprinkle with seeds and nuts; then drizzle the whole thing with the chive oil. Flavor, texture, presentation, good health - enjoy all of it!
Rainbow Cauliflower Bowl
adapted from 101 Cookbooks
1/2 large head cauliflower, processed or finely chopped
1 tbsp coconut oil
1/4 tsp turmeric
1/4 tsp cumin
2 cloves garlic, minced or pressed
pinch of cayenne
1/2 bunch chives (about 15)
1/3 cup olive oil
2 cups greens, such as microgreens, watercress, sprouts, or other chopped greens
4–8 eggs, hardboiled
1 avocado, quartered and very thinly sliced
1/4 cup toasted nuts, such as peanuts or cashews
3 tbsp toasted seeds, such as sesame and sunflower
fresh ground black pepper
pickled chard stems (recipe here)
Place the riced cauliflower into a microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high for 2 minutes. Immediately uncover to release the steam.
In a saucepan, heat the coconut oil. Add the turmeric, cumin, garlic, and cayenne. Cook, stirring constantly, until a warm paste forms. Stir in the cooked cauliflower. Season to taste with sea salt, then remove from heat. Set aside.
Combine chives, olive oil, and a pinch of sea salt in a blender and puree until uniform.
Assemble the cauliflower bowls: divide the cauliflower evenly among 4 large bowls. Top with chard pickles, greens, sliced eggs, avocado, nuts, seeds, and a generous dressing of chive oil. Add a few grinds of black pepper, if desired.
Serve warm or cool.
One Year Ago - Vegan Chocolate Avocado Cupcakes
Two Years Ago - Pasta with Sausage and Peppers
Three Years Ago - Blueberry Cheesecake Galette
Four Years Ago - Lemon Blackberry Ricotta Muffins
Five Years Ago - CSA Week 16