Curried Cauliflower Rice Bowl

Curried Cauliflower Rice Bowl

Who say’s eating healthy has to be boring? Nutty brown rice, roasted curried-spiced cauliflower, sautéed onions and carrots, a dollop of coconut oil and a sprinkle of dill come together in this wholesome and filling curried cauliflower rice bowl.

For the past few years I am been delving more and more into vegetarian cuisine, and I have to say that it is so much more versatile than people give it credit for. Combining grains, legumes, and vegetables means endless possibilities in terms of flavour combinations. Grains like brown rice, millet, quinoa, and couscous are a blank canvas to any add-in, whether it be veggies, legumes, versatile sauces and condiments, seeds, nuts, sprouts, the list goes on. I’ve also discovered that the absolute easiest way to combine all that goodness in one plate, hence the rice bowl. The rice bowl has been my saving grace at so many dinner times, especially on busy weeknights. With a little bit of organization any rice bowl can come together in minutes.

Weekend prep time is a must for me – albeit I also find time during the week to prepare some staple ingredients while cooking up another meal. Most Sundays I cook up a batch of grains – usually quinoa or brown rice, chickpeas and lentils, and sauté or roast a few different types of veggies. Everything gets stored in it’s own individual container in the fridge for easy access. With everything already prepared all I have to do is combine them with a few add-ins; fresh greens like kale or spinach, pumpkin seeds, cashews, pesto sauce, tapenade, avocado, hummus, guac, fresh tomatoes, the options are limitless. It’s amazing how with only a few ingredients you can create a different culinary masterpiece every time you prepare a rice bowl.

Curried Cauliflower Rice Bowl

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Not a fan of cauliflower? Try one of these other delicious combinations;

Brown Rice Primavera Bowl
Roasted Cauliflower Quinoa Bowl
Chickpea Quinoa Salad with Lemon Tahini Vinaigrette
Caramelized Onion Quinoa Bowl
Salmon Quinoa Salad with Lemon Caper Vinaigrette
Warm Shrimp Quinoa Bowl
Ginger Sesame Broccoli Rabe Quinoa

Curried Cauliflower Rice Bowl

2017-08-20
: Serves 2
: 10 min
: 25 min

Who say’s eating healthy has to be boring? Nutty brown rice, roasted curried-spiced cauliflower, sautéed onions and carrots, a dollop of coconut oil and a sprinkle of dill come together in this wholesome and filling curried cauliflower rice bowl. For the past few years I am been delving more and more into vegetarian cuisine, and …

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Curried Cauliflower Rice Bowl
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Ingredients
    5-6 cups pre-cooked brown rice
  • 1 head cauliflower, chopped into small florets
  • 1/4 cup + 3 tbs. extra virgin olive oil
  • 1 tbs. extra virgin coconut oil
  • 1/2 medium onion, halved and thinly sliced
  • 1 large carrot, thinly sliced
  • 1-2 tsp. mild curry powder
  • 1 tsp. dried dill (optional)
  • sea salt and black pepper to taste
Directions

Preheat oven to 425 degrees. Transfer the cauliflower florets to a large baking sheet lined with parchment paper and toss with 1/4 cup olive oil, curry powder, 1 tsp. sea salt and 1/2 tsp. black pepper. Bake in the oven for 20-5 minutes or until the cauliflower is fork tender.

In the meantime, heat 3 tbs. olive oil and 1 tbs. of coconut oil is a large frying pan on medium heat for 1-2 minutes. Chop the onions and carrot thinly then add to the pan. Cook covered with a lid for 8-10 minutes or until fork tender.

Once the cauliflower is cooked, remove from the oven and transfer directly to the frying pan with the onions and carrots. Add the pre-cooked brown rice, dill, and salt and pepper to taste. If desired, add more curry and/or coconut oil to taste. Toss and combine until the rice is heated through.

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