Mold Detox 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
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/2 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the chicken
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp smoked paprikaIngredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/2 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepperIngredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the roasted vegetables
- 1 can (15 oz) chickpeas, drained and rinsed
Ingredient noteThe Mold Detox diet limits beans and lentils to about 1/2 cup at a time, and this recipe works out to about 1/2 cup of chickpeas per serving, so it is likely tolerated by many. If you prefer to always avoid chickpeas, please tap it and change its rating to Red.
- 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 pepperIngredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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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