The February Cure is still going strong, and even though it’s mid-month, it’s not too late to join. We are having a lot of fun…sharing healthy eating tips and recipes every weekday of the month of February. If you’re just joining now, never fear: the first 12 days are posted on our site. And you have full access to our whole site–recipes and all–all month long for FREE! Whoop whoop!
You know that we love a good bowl at Little Green. This is our newest fave. It’s the warmest, healthiest way to brighten up your winter lunch or dinner. The beautiful thing about it is that it’s also grain-free, thanks to the riced-cauliflower. This bowl is packed with nutrients and will keep you feeling well-fed but also bright and vibrant. What better way to feel?! We hope you enjoy it. And we hope to see you for the remaining weeks of the February Cure!
- 2 Tbsp. extra virgin olive oil
- 1 bag cauliflower rice (frozen)
- 1 package mushrooms (mixed, or a variety is good)
- 1 cup broccoli Cut into florets, thick stems removed
- 1/2 leek carefully cleaned, and cut into thin slivers
- 1/2 cup red cabbage shredded
- 1 cup arugula
- pinch sea salt
- Line two wide bowls with arugula and sliced red cabbage and set aside.
- In a large frying pan, heat some olive oil and then sauté the riced cauliflower, until golden. 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. Season with sea salt and stir occasionally until beautifully charred. (about 8 minutes total time.)
- Meanwhile, in a small pan on the side, sauté the leeks until golden, also about 7-8 minutes.
- When both pans are done cooking, add the mushroom mixture over the cauliflower and then garnish with the leeks. Drizzle EVOO on top and add a pinch of flakey sea salt. Enjoy!
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