Ingredients
For The Bowls:
- ¼ cup almonds 42 grams
- 6 cups cauliflower florets
- 2 tablespoons extra-virgin olive oil divided
- Salt and pepper to taste
- 3 cups cremini mushrooms
- 2 teaspoons minced fresh garlic
- 8 cups fresh spinach packed
- ½ cup pomegranate seeds
For The Pesto:
- 1 cup fresh cilantro packed and roughly chopped, plus additional for garnish
- ¼ cup fresh mint lightly packed and roughly chopped
- ½ tablespoon minced fresh jalapeño
- 1 teaspoon fresh lime juice
- ¼ teaspoon salt
- Pinch black pepper
- 2 tablespoons water
- 1 tablespoon extra-virgin olive oil
Instructions
- Preheat your oven to 375°F. Spread the almonds onto a small baking sheet and bake until golden brown and fragrant, about 7-10 minutes. Set aside.
- Place the cauliflower florets into a large food processor and process until rice-like.
- Heat 1 tablespoon of the olive oil in a large pan over medium heat, then add the cauliflower rice and a pinch of salt and pepper to the pan. Cover and cook, stirring occasionally until lightly golden brown, about 10 minutes.
- Heat 1 tablespoon olive oil in a separate medium pan on medium heat. Add in the sliced mushrooms, garlic, and a pinch of salt and pepper, and cook, stirring occasionally, until the mushrooms are golden brown and fork tender, about 8-10 minutes.
- While the vegetables cook, transfer the toasted almonds to a small food processor and pulse until broken down into small crumbs. Add in the cilantro, mint, jalapeno, lime juice, salt, and pepper and process until the herbs are broken down.
- With the food processor running, stream in 2 tablespoons water and 1 tablespoon olive oil, stopping to scrape down the sides as necessary, until the pesto is smooth and creamy.
- Add the spinach into the pot with the cauliflower rice (but don’t mix it in, just let it sit on top of the cauliflower) and cover. Let the spinach sit for 2-3 minutes until it lightly wilts.
- Divide the spinach between 4 bowls, followed by the cauliflower rice, mushrooms, and the pesto. Finally, sprinkle the pomegranate seeds on top and garnish with extra cilantro.