Substituting vegetables for noodles or rice is a great way to elevate the nutritional value of your favorite dish. And because the texture of grated cauliflower is quite similar to rice, it is a fantastic  alternative that packs a big nutritional punch. At only 25 calories per cup (half of which come from dietary fiber), cauliflower keeps the meal low calorie, low carb, high fiber, and grain-free, so you’re really able to meet the needs of a variety of diets. Plus, as an added bonus, cauliflower is one of the top vegetable sources of vitamin C. For this dish, the spinach walnut pesto adds flavor, color, vitamin A, vitamin K and omega-3 fats, which is a healthful and flavorful way to ensure that you’re eating something green everyday.

Time: 30 minutes
Servings: 4-6 (main or side)

 

INGREDIENTS

PESTO

  • 1 cup walnuts
  • 1 cup packed basil
  • 1 cup spinach
  • 3 cloves garlic (2 tsp minced)
  • 1 Tbsp lemon juice (half lemon)
  • 1 tsp sea salt
  • ⅓ cup water

RICE

  • 1 large head cauliflower (or 2 small)
  • 1 tsp olive oil

TOPPING

  • 1 pint cherry tomatoes

 

Team RESTORE recommends organic ingredients. If it’s labeled “organic,” that means the food is not genetically engineered or modified (“GMO”). If you are unable to source organic, we definitely recommend non-GMO. GMO foods are likely treated with herbicides, especially glyphosate, because they are engineered to resist it. (Glyphosate kills the weeds, but not the GMO crop.)

 

 

DIRECTIONS

  1. Preheat the oven to 425F.
  2. Blend all pesto ingredients in high speed blender and set aside. If using a food processor, add the water after blending all other ingredients.
  3. Place the cherry tomatoes on a baking sheet, drizzle with olive oil, sprinkle with sea salt, and roast for 10 minutes.
  4. Meanwhile, roughly chop the cauliflower. If available use the grater piece on a food processor and slowly add the chopped cauliflower to form a rice like texture. As an alternative, pulse chopped cauliflower chunks in food processor or blender.
  5. Heat a large skillet over medium heat. Add olive oil, then cauliflower. Cover and cook for 5 minutes. Stirring once to avoid sticking.
  6. Remove the cauliflower rice from heat. Stir in the pesto and top with roasted cherry tomatoes. Serve warm or chill for later.

 

 

NUTRITION FACTS

Per Serving (6):
181 calories
14g total fat, 1g saturated fat
13g carbohydrate, 6g fiber, 5g natural sugar
6g protein

NOTE: 6 servings as side dish or 4 servings for main course