“Wake up and smell the inspiration.”
This cauliflower rice bowl was inspired by the rice bowl from Gan Shan West in West AVL. At the restaurant it was simple and delicious, and I knew it would be a great meal to recreate at home and add to my summer rotation. It did not disappoint. It’s versatile, veggies can be prepped ahead to throw this bowl together for lunches throughout the week and it is packed with flavor and texture. I think the key to creating the perfect bowl is to vary the texture of the components and balance the flavors. The eggplant had some crispy edges and creamy center, the cauli-rice was al dente, not mushy...and the shaved raw carrots, pickled green beans and raw cashews added the perfect crunch. I also garnished with chopped red chili peppers, scallions and sunflower shoots (with a mild nutty flavor...they are a great farmers market find, try them if you get the chance) and an amazing Asian mayo drizzle.
Components:
Roasted eggplant cubes *I used 2 small eggplants tossed in olive oil and gomasio
Roasted riced cauliflower *1 prepackaged bag, raw not frozen (cooked w/the eggplant)
Shaved carrots
Sunflower shoots *sub with microgreens or arugula
Raw cashews *rough chop
Scallions
Chopped red chili pepper
Lime wedges
Asian mayo drizzle (combine ⅓ c mayo, 4 tsp coconut aminos, 1 tsp fish sauce, 1-2 tsp red curry paste, drizzle of chili oil)
Feel free to add a protein of your choice.
Because this is a component meal, amounts will vary based on what you want! The 2 small eggplants were enough to feed 4 people, same for the bag of riced cauliflower, however I also had regular rice prepped for my kids and husband. Let me know if you have any questions, I’m happy to help!
To roast eggplant and riced cauliflower:
1. Preheat oven to 425°
2. Chop your eggplant into even, bite-sized cubes. Toss lightly with olive oil and gomasio (a sesame seed, sea salt & sea vegetable blend) and spread on large parchment lined baking sheet.
3. Using raw, riced cauliflower, place in a bowl and lightly toss with olive oil and a few pinches of salt. Spread to even layer on large parchment lined baking sheet (same pan as eggplant).
4. Roast for 10 minutes. Remove from oven and toss eggplant and cauli-rice.
5. Roast for an additional 10 minutes (or a little more if you are looking for more browning).
Build your bowl in any proportions you prefer!