Winter Cauliflower Rice Bowls with Green Herb Sauce

Winter Cauliflower Rice Bowls with Green Herb Sauce

Week 6 Live Class Information

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Winter Cauliflower Rice Bowls with Green Herb Sauce

Servings

3

Ingredients

For the Lemon Green Sauce

Equipment Needed

Instructions

Preheat the oven to 425 degrees Fahrenheit

Line two sheet trays with parchment paper. Trim the ends of the brussels sprouts and cut in half or in quarters depending on the size. Add to the sheet tray and drizzle with olive oil, garlic powder, salt, and pepper. Bake for about 35 minutes, flipping halfway through, until tender, slightly browned, and beginning to char on the edges.

To the other tray, add chickpeas that have been drained, rinsed, and patted dry. Drizzle chickpeas with olive oil, spices, salt, and pepper. Bake for about 25 minutes, or until crispy, shaking the tray once halfway through.

For the Parsley Sauce

In a food processor, combine all the ingredients for the parsley sauce. *I add an ice cube to emulsify the mixture and solidify the chlorophyll*

If the mixture looks too thick you can add more olive oil. Taste for seasoning and add more salt/pepper or honey if need be.

For the “Rice Bowl”

Heat a medium-sized pot over medium heat and add frozen cauliflower rice with a splash of liquid such as water or vegetable broth. Sauté until the cauliflower has thawed and softened slightly (about 5-7 minutes). Add in the garlic clove, roasted Brussels, chickpeas, spinach, and

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