Cauliflower Rice Bowl
100% Real, S. Talbot
1 hour | 425°
4
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Ingredients
1 lb. Brussels sprouts, trimmed, halved lengthwise 2 Tbsp. finely chopped jarred preserved lemon (or zest of lemon with kosher salt added)
1 8 oz. pkg baby carrots, halved lengthwise 2 Tbsp. finely chopped shallot or red onion
1 small red onion, cut into 3/4” wedges2 Tbsp. apple cider vinegar
1/4 cup olive oil1 tsp. coconut sugar
3/4 tsp. kosher salt1 tsp. curry powder
1/2 tsp. black pepper1 bag cauliflower rice
1 rotisserie chicken 1/4 cup chopped cashews
Directions
Preheat oven to 425. Toss together the Brussels sprouts, carrots, onion, 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper in a bowl. Spread on a baking sheet and bake until vegetables are tender and caramelized, about 25-30 minutes. Shred enough chicken to make 2 cups. Whisk together the preserved lemon, shallot, vinegar, coconut sugar, curry powder, and 2 Tbsp. olive oil in a small bowl (we could've used more dressing when I made this, so try increasing recipe by half to make more dressing?). Toss shredded chicken with 3 Tbsp. of the dressing. Heat 1 Tbsp. olive oil in a large nonstick skillet and add cauliflower with 1/4 tsp. each of salt and pepper; cook on medium-high heat until just beginning to brown, stirring once or twice, about 8 minutes. Divide cauliflower evenly among 4 bowls; top with caramelized vegetables and chicken and drizzle with remaining dressing. Sprinkle with chopped cashews.