Yields: 2 large bowls
Ingredients
- 1 small head cauliflower florets removed
- 3 teaspoons olive oil divided
- 1 teaspoon lemon zest
- Kosher salt
- Fresh ground pepper
- ½ bunch thin asparagus woody stems removed and sliced into 1 ½-inch pieces
- 1 cup sugar snap peas stems and strings removed, halved crosswise on a diagonal.
- 3 baby radishes thinly sliced
- ¼ cup almonds chopped
- 2 teaspoons hemp seeds optional
For the arugula pesto:
- 1 packed cup arugula
- 6 basil leaves
- 1/3 cup raw almonds
- 2 cloves garlic
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- 1/3 cup good quality olive oil
Instructions
- Let’s start with the pesto. Place all of the pesto ingredients in a food processor and process, scraping down the sides if necessary, until well combined and relatively smooth. Set aside until ready to use.
- Place the cauliflower florets in a food processor. Pulse until the cauliflower is broken down into small granules. (It will look like couscous.)
- Heat 1 teaspoon of olive oil in a large non-stick pan over medium heat. When hot, add the cauliflower “rice,” a good pinch of salt and a few grinds of pepper. Cook for about 4 minutes, stirring regularly, until tender but not mushy. Remove from the heat and stir in the lemon zest. Divide the cauliflower among two bowls and briefly set aside.
- Heat the remaining 2 teaspoons olive oil over medium heat in a large pan. (Just wipe out your cauliflower pan and use that!) When hot, add the snap peas and asparagus, a good pinch of kosher salt and few grinds of pepper. Cook for 3 minutes, shaking the pan periodically, until the vegetables are just tender.
- Add half of the green vegetables to each cauliflower rice bowl. Top with sliced radishes, chopped almonds, hemp seeds (if using), and a big old dollop of the arugula pesto.