Cauliflower Rice Bowl
A grain-free bowl built on riced cauliflower with swappable proteins, vegetables, and sauce components. Assembled cold or warm with customizable toppings and dressings.
Ingredients
Method
Cut cauliflower into florets and pulse in a food processor until rice-sized, or use pre-riced cauliflower. Dice vegetables (cucumber, bell pepper, or radish). Mince garlic. Measure sauce ingredient.
Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add riced cauliflower to the skillet. Stir-fry for 5–8 minutes, stirring occasionally, until tender but still with slight firmness. Season with salt and black pepper. Transfer to a serving bowl.
If using raw or cold protein, warm it gently in the same skillet for 2 minutes; if already cooked, simply add it to the bowl.
Arrange diced vegetables and cooked protein over the warm cauliflower rice.
Drizzle chosen sauce (tahini-lemon, ginger-soy glaze, sriracha, or cilantro-lime crema) over the bowl. Scatter sesame seeds on top.
Squeeze fresh lime juice over the bowl, stir gently to combine, and serve immediately while warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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