Zesty Mediterranean Cauliflower Rice Bowl with Miso-Yogurt Dressing
20min
20min
4
285
Chef's Note
This recipe demonstrates two key blog concepts: roasting cauliflower to manage moisture (preventing 'veggie mush') and using miso paste to provide an umami punch that allows us to skip added salt entirely.
Tags
Ingredients
1 large Large cauliflower head, riced
1 tablespoon Olive oil
1 teaspoon Ground cumin
15 ounce Canned chickpeas, drained and rinsed
1/2 cup Plain non-fat Greek yogurt
1 tablespoon White miso paste
2 tablespoons Lemon juice
1 clove Garlic, minced
1 cup English cucumber, diced
1 cup Cherry tomatoes, halved
1/4 cup Fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Spread the riced cauliflower onto the baking sheet. Toss with olive oil and cumin. Roast for 15-20 minutes, stirring halfway through, until the moisture has evaporated and the edges are slightly golden.
- 3
While the cauliflower roasts, prepare the dressing by whisking together the Greek yogurt, white miso paste, lemon juice, and minced garlic in a small bowl. If the dressing is too thick, add water one teaspoon at a time until reaching desired consistency.
- 4
In a large mixing bowl, combine the roasted cauliflower 'rice' with the chickpeas, cucumber, cherry tomatoes, and red onion (if using).
- 5
Divide the mixture into four bowls.
- 6
Drizzle the miso-yogurt dressing over each bowl and garnish generously with fresh parsley before serving.
Nutrition Information (per serving)
285
14g
38g
7g
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