Rye Free Classic Cauliflower Rice Bowls

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the cauliflower rice

1 large head cauliflower (about 2 lbs), cut into florets
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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