Pot of cauliflower rice, broccoli, bell peppers and asparagus
  • Easy
  • 50 Minutes
  • Serves 4-6

Nutrition Per Serving

  • Calories: 144 Cal
  • Fat: 14.2g (2g Saturated Fat)
  • Carbohydrates: 5.2g
  • Fiber: 1g
  • Sugar: 2.3g
  • Protein: 1.8g

Print Recipe


  • 1 Medium Head of Cauliflower, broken down into florets and pulverized in food processor until small grains are formed
  • 3 Tbsp. Olive Oil, divided
  • 1 tsp. Sea Salt, divided
  • 1/2 tsp. Garlic Powder
  • 1 tsp. Dried Oregano
  • 1/2 tsp. Ground Cumin
  • 2 tsp. Apple Cider Vinegar
  • The Zest of 1/2 a Lemon
  • 1/4 Cup Chopped Parsley Leaves
  • 1/4 Cup Basil Leaves, cut chiffonade (ribbons)
  • Sea Salt and Pepper
  • 1 Cup diced, assorted, Cold Roasted or Grilled Vegetables
  • 1 Cup of Spinach Leaves


  1. Prepare the cauliflower by pulsing it into rice in a food processor.
  2. In a large sauté pan, heat 1 Tbsp. of the olive oil.
  3. Add cauliflower, 1/2 tsp. sea salt, garlic powder, oregano, and cumin. Cook on medium heat, stirring occasionally, for 6-9 minutes, or until rawness is out of the cauliflower.
  4. Turn off the heat and transfer to a bowl to cool for at least 30 minutes.
  5. Take the cooled cauliflower rice and add the remaining 2 Tbsp. of olive oil, apple cider vinegar, season with sea salt and pepper and fold in the spinach leaves and diced roasted vegetables. Garnish with the basil leaves.
  6. Transfer to a serving dish(es) and enjoy!