Winter Cauliflower Rice Bowl
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
Full of delicious winter flavors and textures, this hearty cauliflower rice bowl will perk up your tastebuds.
  • For sauce:
  • ½ cup fresh or frozen cranberries
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinaigrette
  • 1 teaspoon Dijon mustard
  • Sea salt and fresh ground black pepper
  • For bowl:
  • 4 tablespoons olive oil, divided, plus more for drizzling
  • 4 cups butternut squash cubes, about ½ medium squash
  • 1 onion, halved and cut into thin wedges
  • 15 ounce can white beans, drained, about 1½ cups
  • 1 large shallot, minced
  • 3 garlic cloves, minced
  • 16 ounces riced cauliflower, about 4 cups
  • ¼ cup fresh herbs, finely chopped (sage, rosemary, thyme)
  • 2 cups baby kale or fresh kale, cut into thin ribbons
  • 1 firm-ripe pear, sliced
  • ½ cup chopped nuts (hazelnuts, pecans, or walnuts)
  1. Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly oil.
  2. Place diced butternut and onion wedges on the baking sheet. Drizzle with 1 tablespoon olive oil and season with sea salt and black pepper. Roast for 20-25 minutes, or until deeply golden and cooked through. Place the drained white beans on the baking sheet and place back in oven for 3-5 minutes to warm them through.
  3. Meanwhile, prepare the cauliflower "rice." Heat remaining 1 tablespoon olive oil in a large skillet set on medium-high heat. Add the shallot and garlic cloves. Sauté for 1-2 minutes then add the riced cauliflower. Season with a little sea salt and black pepper. Cook for 5-10 minutes. Add the fresh herbs. Remove from heat, but keep warm.
  4. To serve - divide the herbed cauliflower rice between four shallow bowls or plates. Divide the roasted butternut, onions, and white beans between the plates. Add ½ cup kale, a few slices of pear, and 2 tablespoons chopped nuts. Drizzle with the sauce and serve immediately.
Recipe by Cafe Johnsonia at