Fructose Free 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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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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