Vegetarian Cauliflower Rice Bowl
Can we still be friends if I refer to this as my caulipower bowl? I feel like calling cauliflower, caulipower is only slightly less annoying than referring to zucchini noodles as zoodles. Um, which I do. Whatever you do, don’t call it a salad. It’s a bowl! Loaded with healthy things and a variety of textures, this is the kitchen sink of healthy, make-it-a-meal salad bowls.
I’ve had this list of ingredients in my head for months, after enjoying the best roasted cauliflower, mint and lemon salad back when we still lived in California. That dish was a good reminder that healthy food doesn’t need to be overly complicated to be delicious. In fact, when I’m not cooking for the blog or other projects, this is how 99% of my meals look. Find a grain, add some vegetables, maybe a few beans, crunchy toppings and sauce of choice. Sometimes the combinations work, sometimes they are pretty good, and sometimes they pair together so wonderfully that you end up eating the same bowl over and over again that you forget what meals tasted like without creamy lemon sauce drizzled all over >>>>> this is that bowl.
The base of this beauty is one of my favorite new products of 2015, Planet Rice’s Quinoa & Sprouted Rice blend. I stumbled upon this one months ago and have been hooked ever since. It’s a grain and protein source in one, this vegetarians lazy answer to a balanced meal. I love that it cooks evenly together and the texture of sprouted brown rice plus white, red and black quinoa can’t be beat. If you’ve never been a fan of brown rice before, you’ve gotta try Planet Rice. Sprouting the rice completely changes the texture- for the better. It’s light, fluffy and wonderfully aromatic.
I knew about the benefits of sprouting your own grains, but I wasn’t sure how that compared to a commercial product so I got to digging. While I’m still a huge fan of all whole grains, sprouted brown rice contains more vitamin E, B, magnesium, and iron than regular rice. Healthier rice with a sweet, nutty flavor and white rice texture? Pass the fork, I can’t get enough of this blend.
From there, things start to get crazy. Inspired by the subtle middle eastern tone of mint and lemon from the earlier salad, I gingerly sprinkled on ras el hanout onto the cauliflower and roasted to crispy perfection. My spice cabinet really is out of control and I find myself continuing to add to my collection almost weekly. I picked up a tiny tin of ras el hanout when I was at the Oxbow Market in Napa last spring and it’s been tucked back into the cupboard ever since. Smoky, earthy, and fragrant, it transforms the cauliflower into almost meaty florets.
No North African spice mix in your pantry? Substitute with a quick sprinkle of paprika, cumin, cardamom and a smidge of turmeric and cinnamon. While not authentic, it’s a doable substitute for the warming spices.
Finish this bowl off with chewy dried cranberries, marcona almonds (My favorite snack on the planet. Worth every penny.), a generous sprinkle of mint and crumbled feta, if desired.
Each serving of this bowl contains 5g of fiber and 7g of protein- all for only 268 calories per serving. That satiating combo of quinoa, sprouted rice, and vegetables is no joke. I wasn’t hungry for hours after enjoying this for lunch.
One last note before I go. Planet Rice is rather new to the scene, so you might have better luck finding it online than in your local grocery store just yet.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Vegetarian Cauliflower Rice Bowl
Ingredients
- 3/4 cup Rice
- 1 lemon, juiced, divided
- 2 teaspoon olive oil
- 1 teaspoon Ras el hanout seasoning
- 1 head cauliflower, chopped into florets
- 2 cups arugula leaves
- 3 tablespoons mayo, regular or vegan
- 1/2 cup mint, roughly chopped
- 1/4 cup feta cheese, omit for dairy-free version
- ¼ cup dried cranberries
- ¼ cup toasted marcona almonds
Instructions
- Preheat the oven to 450 degrees F.
- Place Quinoa powerblend and 1.5 cups of water in medium saucepan and bring to a boil. Reduce heat to low, cover and cook for 25-30 minutes. Let stand 5 minutes and fluff with a fork.
- Once rice is cooked, remove from heat and stir in 1/2 of the lemon juice and a pinch of salt and pepper.
- Chop the cauliflower into small florets. Toss with olive oil, ras el hanout seasoning and pinch of salt and pepper. Place on a baking sheet in a single layer and cook for 15-20 minutes until browned and slightly crispy. Remove from oven and set aside.
- Whisk together the mayo, remaining 1/2 of the lemon juice, 1 tbsp. water and pinch of salt/pepper.
- Assemble the bowls! Divide the quinoa powerblend, cauliflower and arugula among 4 bowls. Top with mint, cranberries, almonds and feta, if using. Drizzle with lemon dressing.