Cauliflower Rice Bowl

5 from 3 votes

Dive into a cauliflower rice bowl full of fresh savory ingredients, vegetables, bulgar, white beans, and tofu feta cheese in a creamy tahini dressing. Each bite is refreshing and incredible. Take a bite!

Prep Time10

Cook Time12

Course: Entrees, vegan lunch

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 258kcal

Author: Kathy Carmichael

Ingredients

2 cups cauliflower rice (1 small head cauliflower)
2 ¾ cups cooked bulgur (1 cup dry)
2 cups vegetable broth
4 cups Romaine lettuce, chopped, or greens of choice
1 cup celery, chopped
½ cup red onion, diced
1 15 ounce can Northern white beasn, rinsed and drained
1 cup grape tomatoes, cut in half
1 cup English cucumber, cut into bite-sized pieces (½ cucumebr)
½ cup tofu feta cheese
1 bunch sunflower sprouts microgreens (garnish optional)

Lemon Tahini Dressing

¼ cup tahini
3 Tablespoons lemon juice
½ cup water
2 Tablespoons apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons maple syrup
½ teaspoon sea salt
½ teaspoon pepper

Instructions

Cooking the Bulgur

Combine 1 cup of dry bulgar and 2 cups of vegetable broth in a pan.
Stir to combine.
Bring to a boil; cover and reduce heat to simmer.
Cook for 12 minutes.
Remove from heat and leave covered for 5 more minutes.
Remove the cover and fluff with a fork.
Set aside to cool completely.

Lemon Tahini Dressing

Add all the ingredients to a blender cup (add the tahini last)
Blend until smooth.
Refrigerate until ready to use.

Cauliflower Rice

Remove core from a small cauliflower.
Cut the cauliflower into florets.
Place florets into a large food processor bowl with a large blade.
Pulse until cauliflower resembles rice.
When the bulgur is cool, combine the cauliflower rice and bulgur in a bowl

Assembling the Cauliflower Rice Bowl

Divide the cauliflower rice/bulgur mixture into the center of four bowls.
Add lettuce and reaming ingredients, dividing them equally between the four bowls.
Garnish with sunflower sprouts if desired.
Drizzle with tahini lemon dressing, and serve.

Notes

When making the dressing, put the tahini in last; it will help so it doesn't stick on the bottom of the blender.
If using frozen prepared cauliflower, rice must be cooked and not thawed. It will be soggy. So, if you plan to eat the bowl raw, do not use frozen cauliflower rice as intended.
Cauliflower rice can be purchased raw in the produce section if you don't want to cut your own.
Prepare the bulgar first, as it needs to cook, and then cool before combining it with the cauliflower rice.
If you don't like cauliflower, substitute with brown or jasmine rice.
Choose any sturdy greens for the bowl, such as kale, collard, or escarole.
If you want to cook the cauliflower rice for this bowl, cook it in a skillet on medium heat for 3 minutes—no longer! This will soften it a bit.
If you don't like tahini dressing, try creamy balsamic dressing, l emon basil dressing, or maple dijon dressing as an alternative.

Nutrition