This Colourful Cauliflower Rice recipe is light, refreshing and fun to make. Plant based, made with whole foods, it’s packed with nutrition and low in calories with no oil options. Make this when you’re craving a light yet filling dinner or lunch. It’s easy to meal prep and can be enjoyed as hot or cold dish.
Completly, plant-based, gluten-free, low carb but packed with flavour and beautiful colours. It is quick and easy to make and clean-up is a breeze. For a busy mama like me, these benefits are very important.
How To Make Cauliflower Rice
Making cauliflower rice is simple, using a food processor or grater. Once you’ve cut up your cauliflower into smaller chunks, grate or add them to the food processor and pulsate until it resembles rice. For a quick and easy option you can purchase cauliflower rice from the frozen section in your grocery store or here from Amazon.
This Bowl is Perfectly Customizable
I often say with cooking the rule is there are no rules. The best part about this cauliflower rice dish is you can add any vegetables you want or have forgotten in the back of your fridge. If you would like more protein (this dish has 11.2g) or feeding little wegans (wee vegans) toss in some beans, lentils or cooked tofu.
For garnish, if you don’t have pomegranates you can omit them or replace them with sesame, pumpkin or sunflower seeds. I would suggest making extra so you have leftovers.This makes a great next-day lunch or meal prep. Eat cold as a salad or re-heat, either way, it will still taste amazing.
More Recipes To Enjoy
If you enjoyed this Colourful Cauliflower Rice, try my recipe for:
–Curried Cauliflower Rice Bowl
–Vegan Moroccan Chickpea Tajine
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In gratitude,
Susan
PrintColourful Cauliflower Rice
This Colourful Cauliflower Rice recipe is light, refreshing and fun to make. Plant based, made with whole foods, it’s packed with nutrition and low in calories. Make this when you’re craving a light yet filling dinner or lunch. It’s easy to meal prep and can be enjoyed as hot or cold dish.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4 bowls 1x
- Category: Main dish, side dish, lunch
- Method: Stovetop
- Diet: Vegan
Ingredients
- 1 medium-to-large head of cauliflower or 4 cups of store-bought cauliflower rice (I used organic frozen store-bought ).
- 1 tbsp extra-virgin olive oil
- 2 cloves of garlic, pressed or minced
- 1 cup of mushrooms, sliced
- ½ yellow onion, diced
- ½ cup of yellow string beans chopped
- ½ cup of green beans, chopped
- ½ cup of corn kernels
- 2 cups of broccoli florets
- ¼ tsp of sea salt
- Fresh ground black pepper
- Pomegranates to garnish
Instructions
- If you’re using a head of cauliflower, cut it into medium chunks and discard the core. Ensure your food processor is equipped with the S-blade. Working in batches, place the cauliflower into the food processor and pulse until the chunks are broken down into tiny pieces just bigger than couscous.
- Wrap the cauliflower rice in a clean tea towel or paper towels, twist and squeeze out as much water as possible. Set aside.
- Heat a large frying pan over medium heat. Add 1 tsp oil. For an oil-free dish substitute oil for vegetable stock.
- Add mushrooms. Cook using my tip (see here)
- Add onion and garlic and cook while stirring until onion is translucent and the garlic is fragrant.
- Add remaining vegetables except cauliflower rice and sauté until tender.
- Add cauliflower rice, salt and pepper. Stir.
- Cook until cauliflower is heated thoroughly but not mushy. Adjust seasoning if necessary.
- Place into 4 separate bowls.
- Garnish with pomegranate seeds
Notes
Store leftovers covered and refrigerated for up to 4 days. Freeze without garnish for up to 2 months.
