If you’d asked me a month ago if I liked cauliflower my answer would have probably been: Definitely NOT!! But then I saw that you could do rice with it (thanks Pinterest) and thought. Why not? Let’s try!!!
So I tried and, let me tell you, it was a resounding success. This cauliflower rice taste nothing like cauliflower and combines perfectly with all the ingredients of this recipe!! Fresh, nutritious and delicious. I can see myself creating amazing summer dishes with this and I can’t wait to share them with you 😀
But for now, take note of this super tasty bowl full of goodness.
1 sweet potato
parseley, herbs, salt, pepper and olive oil
Start by cutting and roasting the aspargus, sweet potatoes, mushrooms and cherry tomatoes in the oven for 20 min. with some olive oil, salt and herbs.
While all the veggies are roasting make the cauliflower rice. For that you’ll need to put the cauliflower into the food processor and blend until it gets the texture of a couscous.
Put the rice into a pan with some olive oil and cook for 5 min. with some salt, pepper and herbs.
Place everything in a bowl and serve with some tahini, pumpkin seeds and parseley sprinkled on top.
I also put a redish and a handful of arugula to add some colour and freshness.
And now, ready to serve and enjoy!