Detox Cauliflower Mushroom Bowls
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
169 kcal
-
Cuisine
Vegan
Detox Cauliflower Mushroom Bowls
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Detox Cauliflower Mushroom Bowls are beautiful, healthy, and pretty much everything you want in a lunch. Or dinner for that matter!
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Ingredients
For the pesto:
- 1/4 cup almond about 42 grams
- 1 cup cilantro plus additional for garnish, fresh, packed and roughly chopped
- 1/4 cup mint fresh, lightly packed and roughly chopped
- 1/2 tablespoon jalapeño minced, fresh
- 1 teaspoon lime juice fresh
- 1/4 teaspoon salt
- pinch black pepper
- 1 tablespoon extra virgin olive oil
For the bowl:
- 6 cups cauliflower florets
- 2 tablespoons extra virgin olive oil divided
- salt
- black pepper
- 3 cups cremini mushrooms
- 2 teaspoons garlic minced, fresh
- 8 cups spinach packed
- 1/2 cup pomegranate seeds
Instructions
- Pre heat your oven to 375°F. Spread the almonds onto a small baking sheet and bake until golden brown and “nutty” smelling, about 7-10 minutes. Set aside.
- Place the cauliflower into a large food processor and process until rice-like.
- Heat 1 tablespoon of the olive oil in a large pan over medium heat and add in the cauliflower rice and a pinch of salt and pepper. Cover and cook, stirring occasionally until lightly golden brown, about 10 minutes.
- Heat 1 tablespoon olive oil in a separate medium pan on medium heat. Add in the sliced mushrooms, garlic, and a pinch of salt and pepper, and cook, stirring occasionally, until the mushrooms are golden brown and fork tender, about 8-10 minutes.
- While the vegetables cook, add the toasted almonds into a SMALL food processor (mine is 3 cups) and pulse until broken down into small crumbs. Add in the cilantro, mint, jalapeno, lime juice, salt, and pepper and process until the herbs are broken down.
- With the food processor running, stream in 2 tablespoons water and olive oil, stopping to scrape down the sides as necessary, until the pesto is smooth and creamy.
- Add the spinach into the pot with the cauliflower rice (but don’t mix it in, just let it sit on top of the cauliflower) and cover. Let the spinach sit for 2-3 minutes until it lightly wilts.
- Divide the spinach between 4 bowls, followed by the cauliflower rice, mushrooms, and the pesto. Finally, sprinkle the pomegranate seeds on top and garnish with extra cilantro.
- Mix around and DEVOUR!
Nutrition Information
Show Details
Calories
169kcal
(8%)
Carbohydrates
19g
(6%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.003g
(0%)
Sodium
266mg
(11%)
Potassium
1186mg
(25%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
6038IU
(121%)
Vitamin C
94mg
(104%)
Calcium
141mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Sodium | 266mg | 11% |
| Potassium | 1186mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 6038IU | 121% |
| Vitamin C | 94mg | 104% |
| Calcium | 141mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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