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Cauliflower Rice Bowls with Spring Vegetables and Arugula Pesto


1 small head cauliflower, florets removed
3 teaspoons olive oil, divided
1 teaspoon lemon zest
Kosher salt
Fresh ground pepper
½ bunch thin asparagus, woody stems removed and sliced into 1 ½-inch pieces
1 cup sugar snap peas, stems and strings removed, halved crosswise on a diagonal
3 baby radishes, thinly sliced
¼ cup almonds, chopped
2 teaspoons hemp seeds (optional)
For the arugula pesto:


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 tender, 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. (Just wipe out your cauliflower pan and use that!) When hot, add the snap peas and asparagus, a good pinch of kosher 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.
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