Name: Vegan Italian Cauliflower Rice
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1/2 cup olive oil; 1/2 cup pine nuts; 2 handfuls of arugula; 4tbsp vegan parm; 1 bunch of basil; 2 cloves garlic, minced; salt/pepper as desired; 1/4 tsp red pepper flakes; 1 head cauliflower (ground up into rice); 1/2 cup chopped sun dried tomatoes; 3 tbsp toasted pine nuts; 1/2 cup sliced kalamata olives; 1 tbsp parsley, chopped (optional)

Ingredients

Units Scale

Pesto:

1/2 cup olive oil
1/2 cup pine nuts
2 handfuls of arugula
4tbsp vegan parm
1 bunch of basil
2 cloves garlic, minced
salt/pepper as desired
1/4 tsp red pepper flakes

Rice:

1 head cauliflower (ground up into rice)
1/2 cup chopped sun dried tomatoes
3 tbsp toasted pine nuts
1/2 cup sliced kalamata olives
1 tbsp parsley, chopped (optional)

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Instructions

Grind the cauliflower florets into rice in a food processor. I recommend chopping the cauliflower into small pieces for an even chop. Don’t over process.
Combine all of the pesto ingredients in a food processor. Blend until smooth, set aside.
Heat a large nonstick skillet (you can add the pine nuts now, cook for 3 minutes until golden brown, set aside) and add the cauliflower rice, cook for 3-4 minutes over medium heat. Add the remaining ingredients, the olives, tomatoes, and pesto, and cook for an addition 3-4 minutes. Remove from heat, top with vegan parm and parsley and toasted pine nuts, enjoy!

Notes

If you want more of a rich garlic flavor you can sauté garlic before the cauliflower
If you want more Italian additions you can add chopped artichokes

Prep Time: 10 minutes
Cook Time: 5 minutes

Nutrition

Serving Size: 1