Moroccan Cauliflower Rice Buddha Bowl

Moroccan Cauliflower Rice Buddha Bowl

This Moroccan cauliflower rice buddha bowl is oil-free and makes a great healthy lunch or dinner. Making cauliflower rice might sound a bit daunting but it’s not at all! I was surprised by how easily and quickly you can prepare it.

This Moroccan Cauliflower Rice Buddha Bowl Is Easy To Make

To make the Moroccan spiced chickpeas all you gotta do is coat the chickpeas in the spices and roast them in the oven for 25 minutes. Of course, you can also just add the chickpeas to the cauliflower rice – I won’t judge you. But personally, I feel they add a nice crunch to this meal.

How To Make Cauliflower Rice

Before I made this recipe, I had never made cauliflower rice before. I have seen it on pinterest and instagram many times but I always assumed it’s quite a hassle to make. Well, turns out it actually isn’t!

To make cauliflower rice, all you have to do is shred the cauliflower and cook/stir-fry it for ten to fifteen minutes until the cauliflower is done. It’s actually faster than cooking rice! You can simply shred the cauliflower in a food processor or blender. You want to make sure there are no big chunks left but it is also not too fine (we don’t want mashed cauliflower).

How To Make Cauliflower Rice Taste Good

To be fair, cauliflower rice on its own is quite bland. The trick is to add a lot of spices and flavors while it is cooking. First, you can start by frying some onion, garlic and ginger before actually adding the cauliflower to the pan. For this recipe, I added a spice mix of coriander, cumin, paprika, cinnamon and turmeric. You could also add tomato paste and vegetable broth for a more hearty cauliflower rice.

Moroccan Cauliflower Rice Buddha Bowl

  • 2 servings
  • Prep time: 15 minutes
  • Cook time: 30 minutes

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Ingredients

cauliflower rice
– 1 cauliflower head
– 1 red onion
– 1 clove of garlic
– 1 small piece of ginger
– 1 tsp paprika, ground
– 1 tsp cumin, ground
– 2 tsp turmeric, ground
– 1/2 tsp cinnamon
– 1/2 tsp coriander, ground
– 1/2 cup raisins
– 1/4 cup pumpkin seeds
– salt, pepper
 
chickpeas
– 1 can of chickpeas (~ 250 g)
– 1 tsp paprika, ground
– 1/2 tsp cumin, ground
– 1/2 tsp cinnamon
– salt, pepper
 
– 2 carrots
– 2 handful of greens

Instructions

  1. Preheat your oven to 230°C (450°F). Mix the chickpeas with the spices and spread on a baking tray lined with parchment paper. Bake for 25 minutes until crispy.
  2. In the meantime, wash the cauliflower and cut into little florets. Place in a food processor/blender and pulse a couple times until crumbly.
  3. Finely dice the onion, mince the garlic and ginger. Cut the carrots into thin slices.
  4. In a large saucepan, fry the onion, garlic and ginger for a couple of minutes, then add the shredded cauliflower. Add all the spices and a cup of water so that the cauliflower is covered in water.
  5. Let simmer for ~10 minutes until the water is evaporated. Add the raisins, nuts and carrots and cook for another ~5 minutes.
  6. Assemble the greens, cauliflower rice and chickpeas in a bowl and enjoy.

Notes

Instead of pumpkin seeds, you could also use almonds or walnuts.
You want to pulse the cauliflower long enough to remove any big chunks but not shred it too finely.

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For this recipe, I’ve teamed up with Rosa from This Healthy Kitchen and Rénana from Renana’s Kitchen. Check out their delicious recipes!

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