Cauliflower Rice Grain Bowl

If one of your 2018 goals is to incorporate more fresh veggies into your diet, this cauliflower rice bowl is about to be your new best friend. 

Here we are again: A new year with new resolutions on our plate. If one of your 2018 goals is to incorporate more fresh veggies into your diet, this cauliflower rice bowl is about to be your new best friend. All you have to do is pulse cauliflower in a food processor to mimic the texture of actual rice, and then steam or sauté it. The sauce is the star of this meal, though. Loaded with turmeric, ginger, garlic, olive oil, lemon juice and apple cider vinegar, this golden-hued sauce is rich in detox-friendly ingredients – and it tastes really good, too.

Cauliflower Rice Bowl With Golden Detox Sauce

If desired, add a dollop of Greek yogurt to this dish for extra tanginess.

Serves | 4 |

Golden Detox Sauce

  • ½ cup unsalted cashews
  • ½ cup unsweetened almond milk
  • 1 tsp ground turmeric
  • ½ tsp ground ginger
  • 1 garlic clove
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • ¼ tsp sea salt
  • ½ tsp freshly ground black pepper

Cauliflower Rice Bowl

  • 2 sweet potatoes, washed, peeled and diced into ½-inch pieces
  • 2 Tbsp olive oil, divided
  • 1 head cauliflower, washed and sliced into florets
  • 2 cups cooked lentils or beans
  • fresh parsley leaves, minced, for garnish
  • green onions, diced, for garnish
  • sea salt and freshly ground black pepper
  • ¼ cup Greek yogurt (optional)

| Preparation – Golden Detox Sauce | In the bowl of a blender, add all ingredients and blend on high until smooth. Set aside.

| Preparation – Cauliflower Rice Bowl | Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, combine sweet potatoes and 1 tablespoon olive oil and toss to coat. Spread potatoes evenly on baking sheet. Roast for 25 minutes or until browned.

In the bowl of a food processor, add cauliflower florets and pulse until a ricelike appearance is achieved. In a medium sauté pan over medium-high heat, warm remaining olive oil. Add cauliflower rice and sauté for 5 minutes or until tender.

Evenly divide cauliflower rice among 4 serving bowls. Top with cooked lentils, roasted sweet potatoes, golden detox sauce, parsley and green onions and season with salt and pepper to taste. Top with a dollop of Greek yogurt, if desired, and serve.

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Sherrie Castellano is a former health coach turned food writer, photographer and pop-up chef based in St. Louis, MO. A collection of Sherrie's recipes, stories and images can be found on her Saveur Blog Award-nominated website With Food + Love.

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