- 1 large head Cauliflower, cut into florets
- 2 tablespoons Extra-Virgin Olive Oil or Coconut oil (in liquid form)
- 1 teaspoon sea salt
- 1/2 medium Red onion, peeled and cut into eighths
- 2 medium carrots, peeled and diagonally sliced into 1.5cm pieces
- 3 tablespoons Extra-Virgin Olive Oil, plus more to taste
- 3/4 teaspoon Sea Salt, plus more to taste
- 1/4 teaspoon Red pepper flakes, plus more to taste
- 2 medium Zucchinis, diagonally sliced into 1.5cm pieces
- 1 (230g) bunch Broccolini (about 12 stalks), trimmed
- 1/4 cup finely chopped Flat-leaf parsley
- 1 cup Sauerkraut (optional)
- 1 medium avocado, peeled, pitted, and sliced
- 1/4 cup (45g) sliced or slivered almonds
- 3/4 cup (180ml) Extra-Virgin Olive Oil
- 1 teaspoon finely grated Lime zest, plus more to taste
- 2 tablespoons fresh Lime juice
- 2 tablespoons fresh Lemon juice
- 1 1/2 teaspoons Red wine vinegar
- 4 teaspoons minced Garlic (4 cloves)
- 1 teaspoon Sea salt, plus more to taste
- 1/4 teaspoon red pepper flakes, plus more to taste
- 1 cup firmly packed Basil leaves
- 1 cup firmly packed Flat-leaf parsley leaves
- 1/2 cup firmly packed Coriander leaves
- 1/2 cup firmly packed finely chopped Chives
- 1/2 medium Avocado, peeled and pitted (optional, see instructions)
- Preheat the oven to 200C.
- Line a large baking sheet with a silicone liner or parchment paper.
- To make the cauliflower rice, put the cauliflower florets in a food processor fitted with the S blade and pulse until it has the consistency of couscous. In a large bowl, stir the oil and salt into the cauliflower until well combined. Transfer the “rice” to the prepared baking sheet and bake for about 15 minutes. Remove from the oven, stir with a spatula or wooden spoon, and return to the oven for another 15 to 20 minutes, until the cauliflower begins to brown. Stir through the chopped parsley and set aside, until ready to serve.
- Roast the vegetables while the rice is cooking. Line another large baking sheet with a silicone liner or parchment paper. Toss the onion and carrot with 1 tablespoon olive oil and 1/4 teaspoon salt and 1/8 teaspoon of red pepper flakes.
- Roast for 15 minutes with the cauliflower rice, then turn when you flip the cauliflower rice, and roast for a further 15 to 20 minutes with the rice.
Toss the zucchini and broccolini in a bowl with the remaining 2 tablespoons of olive oil, the remaining 1/2 teaspoon of the salt, and remaining 1/8 teaspoon of the red pepper flakes. Line another large baking sheet with a silicone liner or parchment paper, and arrange the broccolini and zucchini in a single layer.
Roast for about 20 minutes, until al dente when you return the cauliflower rice, carrots, and onion to the over.
- While the vegetables are cooking, make the chimichurri sauce. Throw the olive oil, lime zest, lime juice, lemon juice, red wine vinegar, garlic, salt, and red pepper flakes into your KitchenAid® Pro Line® Series blender and puree on high for 10 to 20 seconds, until the sauce is emulsified and the zest, garlic, and pepper flakes have been completely pulverized. Add the basil, parsley, coriander, and chives, and pulse on variable speed 4 or 5 for 5 to 10 seconds just to break down the herbs, but keeping the dressing very loose and not completely blended. For a creamy blended dressing, add the avocado, and blast on high for 5 to 10 seconds until smooth and creamy. (This creamy mixture makes a sensational salad dressing.)
- To assemble the bowls, divide the cauliflower rice equally among four bowls. Arrange equal portions of the onion, carrot, zucchini, and broccolini around the circumference of each bowl over the “rice.” Place 1/4 cup sauerkraut (if using) on the side of each bowl, then top with 1/4 of the sliced avocado in each bowl, then sprinkle with 1 tablespoon of sliced almonds into each bowl. Drizzle 1/4 cup of the chimichurri over each bowl. Serve immediately, and pass remaining chimichurri at the table.