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+ servings

Spring Vegetable Bowls with Cauliflower Rice and Arugula Pesto

Author - Serena Wolf
Prep Time: 20 minutes
Cook Time: 10 minutes
Yields: 2 large bowls


  • 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


  • 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.