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.

5Jul/130

Roasted Radish Flatbread with Honey

Well Dined | Roasted Radish Flatbread with Ricotta and Honey

So this little beauty came about due to inspiration from Bev Cooks and the need to get rid of a lot of leftover ingredients from other meals.  Sort of a clean-out-the-fridge-in-the-most-delicious-way-possible sort of thing.

Well Dined | Seared Scallops with Lemon Ricotta Pasta

I had leftover ricotta from this recipe, with you may recall from last week.  Well, not really leftover since I purposefully made double the amount I needed.

Well Dined | Spring Vegetable Salad

And I had little nubs of radish left over from this Spring salad I made inspired by this Martha Stewart recipe.  I didn't post about it but it had butter lettuce, shaved radish and fennel, blanched peas and asparagus, and fresh mozzarella in a lemon juice and sour cream dressing.