Coconut Lime Orange Cauli-Rice Bowl

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Subbing cauliflower rice for the classic brown or white rice does not make healthified meals any less filling. Cauliflower tastes delicious when roasted whole, grilled like a steak, or mashed like potatoes, but the cruciferous and protein-packed vegetable at 11g a head which is an even better reason to eat it. It tastes great as a faux-rice and a grain alternative.  This is one recipe I'm loving. The slight natural sweetness of the coconut mixed with lime pairs extremely well with this Fall/Winter veggie.  

What You'll Need

Baked Root Veggies:
1sweet potato (roughly 300g)
2 beets
1/2 tbsp coconut oil
hickory smoked sea salt
dried oregano

Cauli-Rice:
1 head of orange cauliflower
1/2 tbsp coconut oil
2 tbsp coconut flakes
1 tbsp coconut aminos
juice from 1 lime
a pinch sea salt
2 cups baby spinach
1/2 cup radicchio, chopped

Garnish:
california golden raisins
pistachios
unsweetened coconut chips
2 avocados, cut in 4 and sliced
black sesame seeds
fresh cilantro

What You'll Need To Know

1. Preheat oven to 400F.

2. Wash, peel, slice in medallions a sweet potato and beets. Coat with 1/2 tbsp coconut oil and season with hickory smoked sea salt and oregano. Cook for about 18-20 minutes.
Rice 1 head of orange cauliflower. Add to a food processor and pulse 5-6 times or until it’s a rice consistency. Heat 1/2 tbsp coconut oil in a skillet over a medium heat. Add in cauli-rice, 2 tbsp coconut flakes, 1 tbsp coconut aminos, juice from 1 lime, and season with sea salt. Cook for about

3. 7-8 minutes. Remove from heat and add 2 cups baby spinach and 1/2 cup chopped radicchio and mix in with rice.

4. Plate and add roasted veggies and add to each plate: 1 tbsp california golden raisins, 1 tbsp pistachios, 1/2 tbsp unsweetened coconut chips, 1/2 sliced avocado with black sesame seeds and cilantro.
 

Recipe makes 4 servings.