Build-Your-Own Rainbow Cauliflower Rice Bowl
A simple, nourishing bowl that turns cauliflower into a satisfying, spice-infused base for endless toppings.
By
Lana Pine
| Published on December 29, 2025
2 min read
Credit: 101 Cookbooks
Bright, nourishing and endlessly customizable, this rainbow cauliflower rice bowl is a celebration of simple ingredients done well. By turning cauliflower into tender, spice-kissed “rice,” this dish delivers satisfying texture and bold flavor without feeling heavy — making it an ideal option for lunch, dinner or even meal prep during a busy week.
What really sets this bowl apart is its flexibility. Fresh greens, creamy avocado, crunchy seeds and a drizzle of vibrant chive oil come together to create a meal that’s as colorful as it is nourishing. Whether you keep it plant-based or add a protein like a hard-boiled egg, this recipe is an easy way to build a balanced plate that supports digestion and overall well-being.
Serving Information:
Serves: 4
Calories: 334
Fat: 37g
Carbohydrates: 1g
Protein: 0g
Ingredients
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground cumin
- cayenne pepper, to taste
- fine-grain sea salt, to taste
- 1 teaspoon ghee, coconut oil or olive oil
- 1 bunch of chives
- 2/3 cup extra-virgin olive oil
- 1 medium head of cauliflower, cut into eighths
- Some or all of the following: little lettuces or micro greens, sliced chard stems, sliced avocado, toasted seeds, hard-boiled egg
- Fresh lemon juice
Directions
- Combine the turmeric, cumin, generous pinch of cayenne and salt with the ghee in a large bowl. Set aside. Puree the chives with the olive oil and another pinch of salt in a blender. Blend well and set aside.
- Either steam the cauliflower until tender (about 7 minutes) or cook in a pot of lightly salted water until tender, just 2 minutes or so. Drain and proceed. I also cook chard stems along with the cauliflower at this point, if using — just until tender.
- When cool enough to handle, transfer the cauliflower to a cutting board and chop into small, rice-sized pieces. Transfer to the bowl containing the spices and stir until everything is equally coated. Taste, and add more salt if needed.
- To serve, toss any lettuces with a bit of the chive oil and arrange in individual bowls (or on a family-style platter). Add the cauliflower rice, as well as any avocado, hard-boiled eggs, seeds and/or chard stems. Drizzle with more of the chive oil, and finish with a generous squeeze of fresh lemon juice.
This recipe was originally published on 101 Cookbooks.
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