Eosinophilic Esophagitis Friendly Classic Cauliflower Rice Bowls
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 large head cauliflower (about 2 lbs), cut into florets
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the chicken
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the roasted vegetables
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium zucchini, cut into ½-inch half-moons
- 1 red bell pepper, cut into 1-inch strips
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the tahini drizzle
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 2–3 tbsp water
- ¼ tsp salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- 2
Working in batches, pulse the cauliflower florets in a food processor until they resemble coarse rice grains, about 8–10 one-second pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread the riced cauliflower on a clean kitchen towel and press firmly to remove as much moisture as possible — this step is key to getting a lightly toasted result rather than a steamed one.
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