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brown bowl with cauliflower rice, cucumber, radish, avocado, sunflower seeds, and dill; in background head of cauliflower, avocado, lemon, and radishes

Cauliflower Rice Bowl

Contributor: Christine Pittman

Cauliflower Rice Bowls are a delicious rice bowl that uses cauliflower rice instead of regular rice and has fun flavorful toppings.

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 1 Tbsp. plus ¼ cup mild-flavored olive oil, divided
  • 16 oz. cauliflower rice (45 cups uncooked)
  • ¼ cup hummus
  • 2 tsp. lemon juice
  • ⅛ tsp. salt
  • ⅛ tsp. black pepper
  • 1 (14 oz.) can low-sodium chick peas, drained
  • 2 avocados, chopped
  • ½ English cucumber, sliced
  • 8 radishes, sliced
  • 4 Tbsp. toasted sunflower seeds
  • ¼ cup fresh dill fronds

Instructions

  1. Warm a large skillet over medium heat. Add 1 tablespoon of the olive oil and heat.
  2. Add the cauliflower, stir, cover, and reduce heat to low. Cook until soft, about 5 minutes. Remove from heat.
  3. In a small bowl, whisk together the hummus, remaining ¼ cup olive oil, lemon juice, salt, and pepper until smooth. This may take a minute.
  4. Divide cauliflower among 4 deep bowls.
  5. Top with chickpeas, avocado, cucumber, and radishes.
  6. Divide hummus dressing among the bowls.
  7. Top with sunflower seeds and dill.