Spiced Cauliflower Rice Bowl with Mint Chutney
Ingredients
- 4 C cauliflower florets
- 1 red bell pepper, sliced
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp garlic powder
- 1/2 tsp salt and pepper
- 1 small bunch kale, chopped
- 1 lemon, juiced
- 1 tsp olive oil
- 1/2 C basmati rice, cooked accordingly
- 2 tbsp curried cashews
- 1/4 C watermelon radish, sliced
- Fresh cilantro, for garnish
Mint chutney
- 1/2 C mint
- 1/2 C cilantro
- 1 jalapeño
- 1 garlic clove
- 1 lime, juiced
- 1/2 C plain coconut yogurt
- Salt and pepper to taste
Preparation
Preheat oven to 425. Toss cauliflower and peppers with a small amount of olive oil or lemon juice and sprinkle with seasonings. Spread on parchment lined baking sheets and place in oven. Bake for 25 minutes.
Drizzle chopped kale with lemon juice and olive oil. Use your hands to massage for 15-30 seconds until tender. Divide between 2 serving bowls.
Add all ingredients for chutney to a blender and purée until smooth. Season to taste.
Top kale with rice, roasted veggies, watermelon radish, cashews, and fresh cilantro. Add desired amount of chutney.
