This gluten-free, vegetarian cauliflower rice bowl looks amazing and tastes fantastic! Popular with those who’ve adopted paleo or low-carb keto lifestyles, cauliflower rice and other ingredients featured in this recipe cater to those diets – simply omit the pita and/or cheese, as desired. A healthy feast for the eyes and body.
Serves: 2
Difficulty: easy
Prep time: 15 min
Cook time: 15 min
Ingredients
1 T minced garlic
1 lg shallot, sliced
2 T ghee or olive oil *
16 oz frozen or fresh cauliflower rice
1/2 c feta, chunked *
1/2 c pitted Greek olives, halved
2 T fresh parsley, chopped
1 T ea fresh oregano, dill and mint, chopped
1/2 t ea salt and pepper
1/2 lemon, juice and zest of
12 grape tomatoes, split
1/2 c artichoke hearts, quartered
Additional
1/2 cucumber, sliced
pita or naan, as desired
avocado, sliced
radishes, sliced
Oil and Vinegar Peppers and Onions
1 ea red and yellow bell pepper, cut into strips
1 sm red onion, julienned
2 T extra virgin olive oil
pinch salt and pepper
1 T red wine vinegar
1 T fresh lemon juice
Lemon Tahini Sauce
1 c tahini
3/4 c warm water
1 T garlic, minced
1/4 c lemon juice
1/4 t salt
1 T fresh parsley, chopped
pinch cumin and cayenne
Steps
Rice Bowl
Sauté garlic and shallot in ghee for 1 min over medium-high heat. Add cauliflower rice and cook until color darkens and moisture has evaporated, 3-4 min. Add remaining ingredients and toss. Serve immediately with Oil and Vinegar Peppers and Onions and drizzle with Lemon Tahini Sauce (recipes follow). Top with cucumbers, radish, pita or naan and avocado, as desired.
Oil and Vinegar Peppers and Onions
Combine all ingredients. Serve immediately.
Lemon Tahini Sauce
Combine ingredients. Taste and adjust seasonings, as needed. Add a bit more water and/or lemon juice to thin, if needed.
* To make this recipe vegan, omit ghee and feta.
