As warmer weather sets upon us, we trade in our hearty soups and stews for lighter dishes like this cauliflower rice veggie bowl. After pulsing cauliflower florets into a rice-like consistency, this bowl simply needs to be topped with veggies, in this case, snap peas, asparagus, and radishes. Finish with a generous dollop of arugula pesto for a delicious lunch or dinner.
Cauliflower Rice Bowls With Spring Vegetables [Vegan]
2 large bowls
- 1 small head cauliflower, florets removed
- 3 teaspoons olive oil, divided
- 1 teaspoon lemon zest
- Fresh ground pepper
- 1/2 bunch thin asparagus, woody stems removed and sliced into 1 1/2-inch pieces
- 1 cup sugar snap peas, stems and strings removed, halved crosswise on a diagonal.
- 3 baby radishes, thinly sliced
- 1/4 cup almonds, chopped
- 2 teaspoons hemp seeds (optional)
For the Arugula Pesto:
- 1 packed cup arugula
- 6 basil leaves
- 1/3 cup raw almonds
- 2 garlic cloves
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/3 cup olive oil
- First, make the pesto. Place all of the pesto ingredients in a food processor and process, scraping down the sides if necessary, until well combined and relatively smooth. Set aside until ready to use.
- Place the cauliflower florets in a food processor. Pulse until the cauliflower is broken down into small granules.
- Heat 1 teaspoon of olive oil in a large non-stick pan over medium heat. When hot, add the cauliflower “rice,” a good pinch of salt, and a few grinds of pepper. Cook for about 4 minutes, stirring regularly, until tender but not mushy. Remove from the heat and stir in the lemon zest. Divide the cauliflower among two bowls and briefly set aside.
- Heat the remaining 2 teaspoons olive oil over medium heat in a large pan. When hot, add the snap peas and asparagus, a good pinch of salt, and few grinds of pepper. Cook for 3 minutes, shaking the pan periodically, until the vegetables are just tender.
- Add half of the green vegetables to each cauliflower rice bowl. Top with sliced radishes, chopped almonds, hemp seeds (if using), and a big old dollop of the arugula pesto.