Week 6 Live Class Information
Winter Cauliflower Rice Bowls with Green Herb Sauce
Servings
3
Ingredients
- 1 bag (12oz) of "riced" frozen cauliflower (or 2 bags for leftovers)
- 1 garlic clove, minced
- 1 lb bag of Brussels sprouts
- 1 tbsp. of olive oil
- 1⁄2 tsp garlic powder
- 1 15 oz can of chickpeas, drained, with a mix of choice-I used chili powder, curry powder, and paprika
- 1⁄4 cup parmesan
- 1⁄4 cup goat cheese
- Salt and pepper to taste
For the Lemon Green Sauce
- 2 cloves of garlic
- 1 cup of fresh parsley (can also use fresh basil or a mix of the 2)
- ¼ cup walnuts
- 1-2 tsp honey
- Juice of 1 lemon
- ~1⁄4 cup olive oil
- Salt & pepper to taste
Equipment Needed
- Two sheet trays lined with parchment paper
- Food processor or blender
- Medium sized pot
- Knife/cutting board
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
Shopping List
Produce
- 3 garlic cloves
- 1 lb bag of brussels sprouts
- 1 lemon
- 1 cup of fresh parsley (can also use fresh basil or a mix of the two)
Canned
- 1 15 oz can of garbanzo beans (chickpeas)
Frozen
- 1 bag (12oz) of "riced" frozen cauliflower (or 2 bags for leftovers)
Dairy
- 1⁄3 cup parmesan
- 1⁄4 cup goat cheese
- *if vegan substitute with kite hill vegan ricotta*
Pantry Staples
- Olive oil
- Garlic powder
- Honey (optional)
- Nut of choice-walnuts, pine nuts, or cashews (also optional)
- Salt & pepper
