These bowls can be made the night before a busy morning. I like to make these bowls when I am using cauliflower for my dinner, as it’s easy to simply set some aside and toss it with veggies while I cook dinner.
2 cups finely chopped cauliflower, (or use a food processor and pulse until you reach the size of peas)
1 zucchini, cut into small pieces
1 cup sliced mushrooms
3 Tbsp finely chopped scallions/green onions
Salt and pepper
1
Add the olive oil to a pan over a medium heat
2
Add the garlic, cauliflower, zucchini and mushrooms and stir as they become golden and soft (but not mushy!)
3
Add the scallions, salt and pepper and cook for a further minute
4
Leave to cool until warm
5
Divide between two airtight containers and store in the fridge
6
The next day, eat cold or warm, with an extra drizzle of olive oil and a few slices of avocado (just an idea)
Nutrition Facts
2 servings
Serving size
Amount per serving
Calories177
% Daily Value *
Total Fat14.4g19%
Total Carbohydrate11g4%
Protein4.4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 Tbsp olive oil
2 garlic cloves, finely chopped
2 cups finely chopped cauliflower, (or use a food processor and pulse until you reach the size of peas)
1 zucchini, cut into small pieces
1 cup sliced mushrooms
3 Tbsp finely chopped scallions/green onions
Salt and pepper
Directions
1
Add the olive oil to a pan over a medium heat
2
Add the garlic, cauliflower, zucchini and mushrooms and stir as they become golden and soft (but not mushy!)
3
Add the scallions, salt and pepper and cook for a further minute
4
Leave to cool until warm
5
Divide between two airtight containers and store in the fridge
6
The next day, eat cold or warm, with an extra drizzle of olive oil and a few slices of avocado (just an idea)
