Winter Cauliflower Rice Bowl

Winter Cauliflower Rice Bowl

Full of delicious winter flavors and textures, this hearty cauliflower rice bowl will perk up your tastebuds.

Ingredients

  • ½ cup fresh or frozen cranberries
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinaigrette
  • 1 teaspoon Dijon mustard
  • Sea salt and fresh ground black pepper
  • 4 tablespoons olive oil, divided, plus more for drizzling
  • 4 cups butternut squash cubes, about ½ medium squash
  • 1 onion, halved and cut into thin wedges
  • 15 ounce can white beans, drained, about 1½ cups
  • 1 large shallot, minced
  • 3 garlic cloves, minced
  • 16 ounces riced cauliflower, about 4 cups
  • ¼ cup fresh herbs, finely chopped (sage, rosemary, thyme)
  • 2 cups baby kale or fresh kale, cut into thin ribbons
  • 1 firm-ripe pear, sliced
  • ½ cup chopped nuts (hazelnuts, pecans, or walnuts)
Read the whole recipe on Cafe Johnsonia