Cauliflower Rice Bowls with Maple Turmeric Vinaigrette


Rice and Cereals / Vegetables

Cauliflower Rice Bowl with Maple Tumerica Vinaigrette 2
4 portions
Metric Imperial

Ingredients

Vinaigrette

  • 2 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp maple syrup
  • 2 Tbsp chopped cilantro
  • 1 tsp minced fresh ginger
  • 1/2 tsp ground turmeric
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper

Cauliflower Bowls

  • 4 cups cauliflower rice, about 12 ounces
  • 1 cup chopped onion
  • 2 Tbsp olive oil
  • 1 clove garlic, minced
  • 1 can (15 ounces) chickpeas, drained
  • 1 Tbsp maple syrup
  • 1 avocado, pitted and sliced
  • 1 cup chopped tomatoes
  • 1 cup fresh corn kernels (from 2 ears of corn)

Method

Vinaigrette

  1. Whisk olive oil, vinegar, maple syrup, cilantro, ginger, turmeric, kosher salt and pepper together until blended; reserve.

Cauliflower Bowls

  1. Preheat oven to 425F.
  2. Combine cauliflower rice, onion, olive oil and garlic and arrange on three-fourths of a large baking sheet with shallow sides.
  3. Combine chickpeas and maple syrup and arrange on remaining 1/4 of baking sheet with shallow sides.
  4. Roast 25 minutes or until cauliflower rice is tender and chickpeas are heated through.
  5. Divide cauliflower rice evenly between four bowls.
  6. Top with chickpeas, avocado, tomatoes and corn.
  7. Drizzle with reserved vinaigrette.
  8. Garnish with cilantro sprigs, if desired.