Best 3 Golden Cauliflower Rice With Garden Vegetables Recipes

**Golden Cauliflower Rice with Garden Vegetables: A Wholesome and Flavorful Medley**

Discover the vibrant flavors and health benefits of Golden Cauliflower Rice with Garden Vegetables, a delectable dish that combines the goodness of cauliflower, a variety of colorful vegetables, and a zesty blend of spices. This recipe offers a delightful twist to traditional rice, with its golden hue and nutrient-rich cauliflower base. Embark on a culinary journey as we explore the vibrant world of vegetables, including tender broccoli, crisp carrots, sweet bell peppers, and succulent snap peas. Each ingredient brings a unique texture and flavor, making this dish a symphony of tastes and textures. Experience the perfect balance of crunch and tenderness, complemented by the aromatic spices that tantalize your taste buds. Whether you're a vegetarian seeking a hearty and satisfying meal or a health-conscious individual looking for a nutritious and flavorful dish, Golden Cauliflower Rice with Garden Vegetables is sure to impress.

Let's cook with our recipes!

VEGGIE CAULIFLOWER FRIED RICE RECIPE BY TASTY

Veggie Cauliflower Fried Rice Recipe by Tasty image

Here's what you need: cauliflower, onion, red bell pepper, green bell pepper, yellow bell pepper, mushroom, salt, pepper, eggs

Provided by Alvin Zhou

Categories Dinner

Yield 3 servings

Number Of Ingredients 9

Ingredients

1 head cauliflower
½ onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
2 cups mushroom, sliced
2 teaspoons salt
1 teaspoon pepper
3 eggs, beaten

Steps:

Remove all leaves and cut the cauliflower into small florets.
Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
In a large saucepan over medium-high heat, cook onions, bell peppers, mushrooms, salt, and pepper until vegetables are tender but not soft.
Add the cauliflower rice. Cook for about 3-4 minutes until the vegetables are incorporated evenly into the cauliflower.
Spread the rice towards the edge of the pan, creating a well in the center. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
Fold the eggs into the rice.
Enjoy!

Nutrition Facts : Calories 222 calories, Carbohydrate 29 grams, Fat 7 grams, Fiber 8 grams, Protein 15 grams, Sugar 12 grams

BUDDHA BOWLS WITH RICED CAULIFLOWER

Buddha Bowls with Riced Cauliflower image

This recipe is easily customizable for your family's tastes. Don't hesitate to swap out ingredients for other veggies that you love-try edamame instead of lima beans, carrots instead of beets, and so on.

Provided by Green Giant

Categories Fruits and Vegetables Vegetables Cauliflower Rice

Time 40m

Yield 4

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
2 (10 ounce) packages Green Giant® Riced Veggies Cauliflower
½ teaspoon kosher salt
1 (12 ounce) package Green Giant Veggie Spirals® Zucchini
1 (9 ounce) package Green Giant® Simply Steam Baby Lima Beans
1 medium ripe avocado - peeled, quartered, and sliced
2 cups very thinly sliced red cabbage
1 small red beet, peeled and thinly sliced
3 tablespoons tahini
3 tablespoons lemon juice
2 tablespoons water
1 medium garlic clove, peeled and grated
½ teaspoon honey
1 teaspoon Spice Islands® Ground Turmeric
½ teaspoon Spice Islands® Salt
⅛ teaspoon ground Spice Islands® Black Pepper
¼ cup olive oil
2 tablespoons Spice Islands® Toasted Sesame Seeds

Steps:

Heat a 12-inch nonstick skillet over medium heat. Add olive oil, riced cauliflower, and salt. Cook 5 minutes, stirring occasionally. Divide riced cauliflower evenly among 4 bowls.
Wipe the skillet clean and return to medium heat. Add the Zucchini Veggie Spirals, cover with lid, and cook for 8 minutes. Drain any excess liquid then transfer to a plate in a single layer to cool slightly.
Cook lima beans according to package directions. Rinse with cold water.
Divide cooked zucchini spirals, lima beans, avocado, cabbage, and beets evenly among 4 bowls.
For the turmeric-tahini vinaigrette, whisk tahini, lemon juice, water, garlic, honey, turmeric, salt, and pepper together in a small bowl. While whisking, slowly drizzle in olive oil. Drizzle each bowl with 2 tablespoons turmeric-tahini vinaigrette and top with sesame seeds. Serve immediately

Nutrition Facts : Calories 505.9 calories, Carbohydrate 35.3 g, Fat 36.3 g, Fiber 13.4 g, Protein 8.5 g, SaturatedFat 8.2 g, Sodium 748.1 mg, Sugar 5.3 g

HEALTHY SICILIAN CAULIFLOWER RICE

Healthy Sicilian Cauliflower Rice image

Studded with raisins, lemon zest and pine nuts, this fluffy pilaf makes a flavorful, high-fiber side for chicken, salmon and pork.

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield four 3/4- to 1-cup servings

Number Of Ingredients 11

Ingredients

1/4 cup golden raisins
1 large head cauliflower, separated into 1-inch florets
1/4 cup olive oil
1 medium onion, finely diced
1/3 cup sliced skin-on almonds or shelled pistachios
2 tablespoons drained capers
2 small cloves garlic, thinly sliced
Zest of 1/2 lemon
Pinch red pepper flakes
Kosher salt
1/4 cup fresh parsley leaves, finely chopped

Steps:

Soak the raisins in warm water until plump, about 15 minutes. Drain and set aside.
Meanwhile, trim the cauliflower florets, cutting away as much stem as possible. In three batches, break up the florets into a food processor and pulse until the texture resembles that of couscous.
Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking the onions, stirring frequently, until the edges are golden brown and the onions have softened, about 6 minutes. Add the almonds, raisins, capers, garlic, lemon zest and red pepper flakes, and cook, stirring, until the almonds are golden, about 3 minutes.
Add the cauliflower to the skillet, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes.
Spoon the cauliflower into a large serving bowl, garnish with parsley and season to taste with salt. Serve warm.

Nutrition Facts : Calories 260 calorie, Fat 18 grams, SaturatedFat 2.5 grams, Sodium 670 milligrams, Carbohydrate 22 grams, Fiber 6 grams, Protein 6 grams, Sugar 10 grams

Tips:

Use fresh, vibrant vegetables: Garden-fresh vegetables are bursting with flavor and nutrients, making them the perfect choice for this dish. Try to use a variety of colors and textures for a visually appealing and delicious meal.

Don't overcook the vegetables: Overcooked vegetables can become mushy and lose their vibrant color. Aim for a slightly crisp-tender texture to retain their nutritional value and flavor.

Use a high-quality olive oil: A good extra virgin olive oil will add a rich, fruity flavor to the dish. Choose an oil that is robust enough to stand up to the other ingredients.

Season the cauliflower rice well: Cauliflower rice can be bland on its own, so be sure to season it generously with salt, pepper, and other spices. Experiment with different seasonings to create a flavor profile that you enjoy.

Serve immediately: This dish is best enjoyed fresh out of the pan. The cauliflower rice and vegetables will start to lose their texture and flavor if they sit for too long.

Conclusion:

Golden Cauliflower Rice with Garden Vegetables is a delicious and healthy side dish or main course that is packed with flavor and nutrients. It's a great way to get your daily dose of vegetables and is perfect for a quick and easy weeknight meal. With its vibrant colors and textures, this dish is sure to become a favorite in your household.