Avocado, Vegetable & Cauliflower Rice Bowl
This is completely divine, and one of my absolute favourites. Cauliflower may not be the sexiest ingredient on the planet, but it is one of the most delicious, and a light, healthy alternative to the heaviness of rice. Feel free to change the ingredients for the rest of the salad according to what is in your fridge, but I love the combination of creamy avocado, and sweet peppers. Serve with a side of gluten-free bread for a meal that is a bit more substantial. Lots of love, BB xxx
Shopping List- Cauliflower Rice
2 large cauliflower heads, chopped into large pieces
1 tablespoon oil (or ghee) for the rice, plus 1 tablespoon for the onions
2-3 saffron threads
1 small red onion, finely diced
1 teaspoon fine sea salt
The Bondi Baker Method- Cauliflower Rice
Step 1- Preheat your oven to 200 degrees. Break the saffron threads into small pieces and place in a large bowl.
Step 2- Add 1 tablespoon of oil to the saffron and place the bowl in a warm spot and let sit for about 10 minutes.Add the cauliflower, tumeric, salt, and saffron-infused olive oil to the saffron bowl and blend well to coat the cauliflower.
Step 3- Spread out the cauliflower on a piece of parchment paper on top of a cookie sheet, and bake for 15 minutes, or until the edges begin to brown and the cauliflower is tender.
Step 4- Place the onions and a tablespoon of oil in a small frying pan and cook the onions on a medium heat until they are transparent and starting to brown.
Step 5- Cool the cauliflower for a few minutes and place it in a food processor (or chop finely by hand) to process it into small rice pieces.Combine the rice and onions and blend well. Salt to taste.
Then, simply transfer to a bowl and add in the peppers, sliced avocado and spinach leaves. Delicious! As a guide, I used half an avocado, 1 cup of marinated peppers and a handful of spinach leaves.