Cauliflower Rice Bowl Recipe
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(11)
Ingredients
2 servings
- 16 ounces riced cauliflower ( about 4 cups)
- 2 medium zucchini, cubed ( or one small sweet potato or butternut)
- 4 ounces mushrooms, quartered
- ¼ an onion, diced
- 8 ounces tofu or chicken, cubed
- Drizzle olive oil, generous pinch salt, granulated garlic ( or one clove minced)
- 1 tablespoon miso
- 3 tablespoons hot water
- 2 tablespoons sesame oil
- ¼ teaspoon salt
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame seeds
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Preparation
Step 1
Pre heat oven to 425F
Step 2
Make the marinade in a small bowl by whisking hot water with miso until smooth, then add the rest of the ingredients- sesame oil, vinegar, salt, sesame seeds.
Step 3
On an extra large, parchment-lined sheet pan ( or two smaller pan) place the riced cauliflower, piled no higher than ½ inch, then the veggies in sections along with the tofu (and or chicken). Season the tofu ( or chicken) with a little salt, then spoon the marinade over top, coating well, then spoon the remaining marinade over the veggies ( not the cauliflower). Drizzle the cauliflower with a little olive oil and sprinkle with salt and pepper and granulated garlic (or toss in a finely minced clove of garlic).
Step 4
Place in the oven for 20 minutes, giving the veggies and cauliflower a quick toss, then bake 10-more minutes or until desired doneness.
Step 5
Divide among two bowls.
Step 6
Scatter with scallions, avocado, Asian spice, seeds, and drizzle with a little Braggs Liquid aminos (or smoked shoyu soy sauce is nice) and sriracha hot sauce.
Step 7
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