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Colourful Cauliflower Rice

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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.

Ingredients

Scale
  • 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

  1. 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.
  2.  Wrap the cauliflower rice in a clean tea towel or paper towels, twist and squeeze out as much water as possible. Set aside.
  3. Heat a large frying pan over medium heat. Add 1 tsp oil. For an oil-free dish substitute oil for vegetable stock.
  4. Add mushrooms. Cook using my tip (see here)
  5. Add onion and garlic and cook while stirring until onion is translucent and the garlic is fragrant.  
  6. Add remaining vegetables except cauliflower rice and sauté until tender. 
  7. Add cauliflower rice, salt and pepper. Stir. 
  8. Cook until cauliflower is heated thoroughly but not mushy. Adjust seasoning if necessary.
  9. Place into 4 separate bowls.
  10. Garnish with pomegranate seeds

Notes

Store leftovers covered and refrigerated for up to 4 days. Freeze without garnish for up to 2 months.

Find it online: https://susancooksvegan.com/colourful-cauliflower-rice/