Well Dined

5Oct/160

Rainbow Cauliflower Bowl

Well Dined | Rainbow Cauliflower Bowl

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.

Well Dined | Rainbow Cauliflower Bowl

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.

Well Dined | Rainbow Cauliflower Bowl

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.

Well Dined | Rainbow Cauliflower Bowl

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.

Well Dined | Rainbow Cauliflower Bowl

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
serves 4

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
sea salt
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
salt
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.

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