2 Tbsp. extra virgin olive oil
1 romanesco or cauliflower
1 cup baby broccoli
1-2 spring onions
1/2 cup red cabbage shredded
1 cup arugula or spinach
pinch sea salt
How to rice cauliflower or romanesco:
There are two techniques for making cauliflower rice. You can either use a box grater with the medium-size holes traditionally used for cheese, or a food processor with the grater blade to blitz it into small pieces. With both techniques you’re aiming for little pieces the size of rice.
One additional step is to press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel or absorbent dish towel and squeeze/press to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.
To make your bowl:
Line two wide bowls with arugula/spinach and sliced red cabbage and set aside.
In a large frying pan, heat olive oil and then sauté the riced cauliflower, until golden about 5-8. Spoon evenly into bowls.
Using same plan, add a bit more olive oil and begin to sauté the mushrooms. After a couple minutes add the broccoli and then the chopped spring onion. Season with sea salt and stir occasionally until beautifully charred (about 8 minutes total time.) You can also saute the cabbage if you prefer. (and you can also roast the broccoli if you prefer it more charred!)
Add your veggies to your riced cauliflower. Drizzle EVOO on top and add a pinch of flakey sea salt, fresh herbs, or maybe a dash of coconut aminos or soy sauce.