Ingredients: |
Ingredients: 1 small head cauliflower, florets removed
3 teaspoons olive oil, divided
1 teaspoon lemon zest
Kosher salt
Fresh ground pepper
½ bunch thin asparagus, woody stems removed and sliced into 1 ½-inch pieces
1 cup sugar snap peas, stems and strings removed, halved crosswise on a diagonal.
3 baby radishes, thinly sliced
¼ cup almonds, chopped
2 teaspoons hemp seeds (optional)
For the arugula pesto:
1 packed cup arugula
6 basil leaves
1/3 cup raw almonds
2 cloves garlic
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
1/3 cup good quality olive oil
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Directions: |
Directions:Let’s start with the pesto. Place all of the pesto ingredients in a food processor and process, scraping down the sides if necessary, until well combined and relatively smooth. Set aside until ready to use.
Place the cauliflower florets in a food processor. Pulse until the cauliflower is broken down into small granules. (It will look like couscous.)
Heat 1 teaspoon of olive oil in a large non-stick pan over medium heat. When hot, add the cauliflower “rice,” a good pinch of salt and a few grinds of pepper. Cook for about 4 minutes, stirring regularly, until tender but not mushy. Remove from the heat and stir in the lemon zest. Divide the cauliflower among two bowls and briefly set aside.
And
Heat the remaining 2 teaspoons olive oil over medium heat in a large pan. (Just wipe out your cauliflower pan and use that!) When hot, add the snap peas and asparagus, a good pinch of kosher salt and few grinds of pepper. Cook for 3 minutes, shaking the pan periodically, until the vegetables are just tender.
Add half of the green vegetables to each cauliflower rice bowl. Top with sliced radishes, chopped almonds, hemp seeds (if using), and a big old dollop of the arugula pesto. |
This recipe for Spring Vegetable Bowls with Cauliflower Rice and Arugula Pesto is from