Glorious Cauliflower “Rice” Bowl with Spinach & Ham

I am such a fan of cauliflower “rice”! I tried it for the first time about a year ago with skepticism that cauliflower could taste like rice. But it does – really. You can turn it into a Chinese Fried Rice dish or even a Kale and Feta Mediterranean Rice dish as I have done here: Mediterranean Flank Steak with Kale & Feta Cauliflower Rice

In this Rice Bowl, the cauliflower rice takes on a creamy, almost risotto-like texture because it is cooked in a veggie broth that is reduced down. It has both amazing flavors and textures from the scallion, carrots, spinach, ham, turmeric, and cumin.

The bonus to all of these amazing flavors are the health benefits! You get the vitamins and nutrients from the veggies, but also the spices bring added benefits. Turmeric is a natural anti-inflammatory so not only does it bring flavor and color, but it also has healing benefits.

The flavors, textures, vitamins, nutrients, and anti-inflammatory benefits make this one- Glorious-Rice-Bowl!

 

Glorious Cauliflower Rice Bowl with Spinach, Ham, & Turmeric

In this dish, the cauliflower rice takes on a creamy, almost risotto-like texture because it is cooked in a veggie broth that is reduced down. It has both amazing flavors and textures from the scallion, carrots, spinach, ham, turmeric, and cumin.  The bonus to all of these amazing flavors are the health benefits! You get the vitamins and nutrients from the veggies, but also the spices bring added benefits. Turmeric is a natural anti-inflammatory so not only does it bring flavor and color, but it also has healing benefits.  The flavors, textures, vitamins, nutrients, and anti-inflammatory benefits make this one- Glorious-Rice-Bowl! 

Course Main Course
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Author Carrie Tyler

Ingredients

  • 2 cups blended raw cauliflower about 1/2 of a head
  • 1/2 cup sliced scallion
  • 1 cup diced ham
  • 1/2 cup shredded carrots 1 Large Carrot
  • 2 cups loose baby spinach leaves
  • 1 Tbls Coconut Oil
  • 1 Tsp Turmeric
  • 1/2 Tsp Cumin
  • 1/2 Cup Veggie Broth
  • 1 Tbls Butter
  • Salt & Pepper to taste

Instructions

  1. Salt & Pepper to taste
  2. Cut the florets off the cauliflower head and puree about half of them in a food processor until pieces are the size of rice. You will need 2 cups of the rice.
  3. Slice scallions to get 1/2 cup
  4. Dice Ham to get 1 cup
  5. Shred a large carrot on the large hole side of a grater to get 1/2 cup
  6. Heat a large skillet on high heat and add 1 tablespoon coconut oil. Add the carrots, cauliflower, ham, and scallions to the skillet and stir. Reduce heat to medium and cook for 5 minutes, stirring every couple minutes.
  7. Add 1/2 cup veggie broth to the cauliflower mixture, along with the turmeric, cumin, and salt and pepper to taste. Reduce the liquid down until creamy, about 5-7 minutes.
  8. Add the spinach leaves and mix until wilted.
  9. Finish mixing in the butter.

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