Cauliflower “Rice” Bowl With Roasted Veggies

Ingredients 

• Roasted veggies (see below)

• 1 cauliflower head 

• Avocado oil 

• Salt, pepper + desired herbs 

• Sesame seeds (1 pinch or so.. )

• ½ Avocado 

• ½ lime

Prep time: 30 minutes at mom-like-speed, ya know?! LOL!!

Cook time: 45-50 minutes

Serves: 3 bowls with some extra veggies to spare!

Instructions

Prep desired vegetables, then top with avocado oil, desired herbs/seasoning, himalayan salt + pepper. Roast veggies at 325 degrees for 45-50 minutes. There will be remaining veggies for additional bowls for tomorrow! 

For this particular recipe, I roasted: 

• 1 acorn squash, cut into quarter slices and keep skin

• 1 butternut squash, peeled + chopped 

• 3 beets

• 2 heads of broccoli 

While veggies are roasting, rinse and cut cauliflower. Then add to your food processor and process on “medium” or “high”. Once your cauliflower “rice” is how you want it, add it to a pot to warm it up + then add in a few tbsp of butter and your fav herbs/seasonings along with lime juice. 

Once the roasted veggies are done, place a bed of cauliflower rice in your fav pasta bowl and then top with your roasted veggies, avocado, salt, pepper, sesame seeds and a drizzle of avo oil. You can even top with an egg or two or some yummy cheese! 

ENJOY!!

These bowls are very versatile! I recommend choosing 3-4 veggies to add some variety, but you can also just roast your personal favs!

Any questions, comment below!