A simple veggie back that is packed full of nutrients and many anti-inflammatory nutrients also.
This is a fully satisfying meal and a great side dish. I also made a Cashew Cream Sauce (recipe below also) to put on it. But it is great on its own too.
NOTE: This could be eaten raw, as a salad. The kale could be added and it would be totally fine and tasty.
Picture with the cream sauce:
I was thinking of sauteing this in a pan on the stove and then I thought about how much easier it would be if I could bake it!
I used a food processor to chop everything up – that is why it was so fast.
If you do not have one you could just chop the veggies into find pieces using a knife.
First I roughly chopped the veggies.
Then I put in food processor.
Pulse it until veggies are broken down into smaller pieces.
Pour into a bowl and then I added the spices and extra virgin olive oil.
CAULIFLOWER RICE BAKE
- 1/2 C roughly chopped cauliflower
- 1 C chopped broccoli (I used broccolini)
- 1/2 C chopped carrots
- 1/4 C chopped bell pepper
- 1/2 C chopped purple cabbage
- 1 clove of garlic
- 1/4 C chopped sweet onion (could use any onion)
- 2 C of chopped kale (this goes in when already baking in oven)
- 3 tsp turmeric powder
- 1 tsp cumin
- 1/2 tsp onion powder
- 1 tsp paprika
- 1/2 – 1 tsp salt (use sea salt or Himalayan salt)
- Pepper to taste (I have a grinder so never measure)
- Touch of cayenne (optional)
Oven at 350 degrees.
Add the chopped veggies to a food processor (or chop into small pieces with a knife).
Pulse in food processor until chopped in smaller pieces.
Add veggies to a larger bowl. Add the spices and extra virgin olive oil and stir well to mix.
In another bowl add chopped kale, 1 tsp or olive oil and massage with hands. You will add kale later.
Line cookie sheet with parchment paper (or spread coconut oil on cookie sheet).
Pour veggie mix (with the spices & oil) onto the parchment paper.
Spread evenly on cookie sheet and then place in the oven.
After 5 minutes add the chopped kale – stir a bit to mix.
Put back in oven for another 15 minutes.
Cashew Garlic Cream Sauce
- 1/2 C raw cashews (soak in filtered water for 1 hour, rinse and drain)
- 1/4 C + 3 Tbsp water
- 1 Tbsp + 1/2 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- Pepper to taste
Add ingredients to a high speed blender (I use a Nutri-bullet) and blend until smooth.
You do not have to bake this – it can be raw as a salad or it can be sauteed in a frying pan.