Vegetable Bowl with Cauliflower Rice and Leafy Greens
Ingredients
- —1 tbsp olive oil
- —½ leek, thinly sliced
- —1 tsp fresh thyme leaves (lemon thyme or regular)
- —Salt and black pepper
- —250 g cauliflower rice
- —150 ml vegetable or chicken stock
- —60 g fresh spinach
- —80 g kale (stems removed, finely chopped)
- —1 tsp lemon zest
- —1 tbsp lemon juice
- —1 tbsp finely chopped basil
- —(optional) 1 tbsp grated goat cheese or mozzarella
Instructions
Preheat the oven to 180 °C (350 °F).
Heat the olive oil in an ovenproof pan and sauté the leek with thyme, salt, and pepper for about 5 minutes until soft and lightly golden.
Add the cauliflower rice and stock, stir well, and cover with a fitting lid or foil.
Place the pan in the oven and bake for 12–15 minutes, until the cauliflower is tender but not mushy.
Remove from the oven, add the spinach, kale, lemon zest, and lemon juice. Stir until the greens wilt and the mixture feels creamy.
Finally, stir in the basil (and optionally some goat cheese for extra creaminess).
Serving Tip
Fresh, light, and flavorful – a warm bowl packed with green energy and the aroma of lemon and thyme.
Storage Tip
Store in an airtight container for up to 2 days in the refrigerator. Reheat in a pan with a splash of stock or water — avoid using the microwave to preserve the texture of the cauliflower rice.