Riced Cauliflower with Spring Veggies
Riced Cauliflower with Spring Veggies is a wonderful grain free side dish or main dish. Top it with a whole bunch of vegetables for a great lighter meal. Top with roasted garnet yams for a hearty meatless dinner in one of our Buddha Bowls. Another grain free option that pairs nicely with Teriyaki chicken, seared salmon or grass fed beef. Riced Cauliflower is great to add into salads too! There’s so many ways you will love using this wonderful recipe.
Cauliflower is highly nutritious! Part of the brassica family of healthy vegetables…
Riced Cauliflower Ingredients
2 Cups chopped cauliflower or Romanesque/Broccoflower
1 C Fava beans, English peas, and or chopped sugar snap peas
1⁄2 C fresh spring garlic finely minced or Spring onions
2 Tbsp. freshly minced herbs (mint, basil, oregano, thyme)
2 Tbsp. olive oil
Celtic Sea Salt to taste
Riced Cauliflower Method:
In a food processor place chopped cauliflower. Pulse on and off until cauliflower resembles rice.
Heat pan and add olive oil.
Once heated add fresh garlic. Sauté until slightly browned.
Add riced cauliflower. Let heat and brown on one side and stir to flip to brown on other side.
While cauliflower is cooking, bring a small pot of water to a boil.
Blanch legumes: shelled fava beans, sugar snaps or fresh or frozen peas and simmer for 3-4 minutes.
Drain and add legumes to riced cauliflower.
Mix in minced fresh herbs and serve.
Watch our recipe video below.
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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.