Go Back
Print

Roasted Rainbow Bowl with pesto Cauli' rice (cauliflower "rice")

Keyword Cauli rice, Cauliflower rice, Rainbow Bowl, Vegetables, Veggie Bowl

Ingredients

Roasted veggie Ingredients:

  • 2 cups brussel sprouts washed, trimmed and halved
  • 2 cups rainbow carrots washed, peeled, sliced lengthwise then halved
  • 2 cups candy cane beets washed, peeled and sliced width ways into slices
  • 1 head cauliflower rinsed, leaves removed, cut into florets, then “riced” (approx 16oz)
  • 2 cups mixed baby greens
  • 1 tbsp olive oil extra virgin
  • Salt and Black pepper to taste

Pesto Ingredients:

  • 2 cups packed Basil reserve 2-3 leaves for garnish
  • ½ cup olive oil
  • ½ cup almonds
  • 3 cloves garlic
  • ¼ tsp salt himalayan, celtic, grey
  • Juice from ½ lemon approx 1/2 tbsp
  • ¼ cup nutritional yeast optional

Instructions

  1. Pre heat over to 400 degrees

  2. Prep all veggies and lay on a lined baking tray, stir in 1 tbsp olive oil, salt and pepper, bake until tender and edges are browned (approx 20 mins)

  3. In your food processor, add cauliflower florets, pulse until rice like size. Remove and place between papers to remove excess water.

  4. In a pre-heated skillet add 1 tbsp olive oil and cauli “rice”, keep stirring on medium heat until oil is evenly spread, add salt/pepper to taste. Cover with a lid, continue cooking until tender (approx 5-8 mins). 

Meanwhile, prepare pesto.

  1. In a food processor, add almonds and garlic and pulse until consistency is like a medium bread crumb. Add basil leaves, olive oil, lemon juice, salt and nutritional yeast. Continue to pulse until mixed in. Consistency should be thick. Mix in pesto to cauli "rice", fluff with a fork until nicely blended. 

  2. Serve cauli “rice” and veggies, baby greens and garnish with fresh basil and salt/pepper as needed.

Recipe Notes

  • Feel free to use a mix of your own veggies
  • Add more olive oil to pesto for a thinner consistency
  • Rosemary is a nice addition to the roasted veggies (1 tsp)