Kale, Peas and Garlic Cauliflower Rice Bowl with Tahini Dressing

Kale, Peas and Garlic Cauliflower Rice Bowl with Tahini Dressing


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Cauliflower rice is a low calorie and low carb alternative to grain rice. This is a diverse bowl with several textures. The kale has some bite to it, while the avocado is soft and snap peas are crispy. The tahini dressing adds the flavor!

Shared by
Chicago, IL

Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

1 serving


  • 1 small head of cauliflower, washed
  • ½ avocado, de-pitted
  • 2 cups of kale
  • 1 clove of garlic, minced
  • 1 cup of snap peas
  • 1 tablespoon of olive oil
  • 1 tablespoon of toasted sesame seeds
  • ½ cup of tahini
  • ½ cup of water
  • ¼ cup of fresh lemon juice
  • 3 cloves of garlic
  • ½ teaspoon of salt
  • ½ teaspoon of sugar

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For the bowl:
First, grate the cauliflower with a box grater in order to make the rice. Transfer to a skillet with olive oil and garlic over medium heat and brown for one minute. Lower the heat and cover, allowing the rice to cook for an additional five minutes until tender. As the rice cooks, add the snap peas to a saucepan with a tablespoon of water and let steam for five minutes. To create the bowl, add the rice then place the steamed snap peas, fresh kale, and avocado on top. Fill the avocado pit with toasted sesame seeds and drizzle with tahini dressing.

For the dressing:
In a blender, add the tahini, water, lemon juice, garlic, salt and sugar, and mix until smooth and creamy. Serve with the cauliflower rice bowl or store for up to one month in the fridge.

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