1 Medium Head of Cauliflower, broken down into florets and pulverized in food processor until small grains are formed
3 Tbsp. Olive Oil, divided
1 tsp. Sea Salt, divided
1/2 tsp. Garlic Powder
1 tsp. Dried Oregano
1/2 tsp. Ground Cumin
2 tsp. Apple Cider Vinegar
The Zest of 1/2 a Lemon
1/4 Cup Chopped Parsley Leaves
1/4 Cup Basil Leaves, cut chiffonade (ribbons)
Sea Salt and Pepper
1 Cup diced, assorted, Cold Roasted or Grilled Vegetables
1 Cup of Spinach Leaves
Prepare the cauliflower by pulsing it into rice in a food processor.
In a large sauté pan, heat 1 Tbsp. of the olive oil.
Add cauliflower, 1/2 tsp. sea salt, garlic powder, oregano, and cumin. Cook on medium heat, stirring occasionally, for 6-9 minutes, or until rawness is out of the cauliflower.
Turn off the heat and transfer to a bowl to cool for at least 30 minutes.
Take the cooled cauliflower rice and add the remaining 2 Tbsp. of olive oil, apple cider vinegar, season with sea salt and pepper and fold in the spinach leaves and diced roasted vegetables. Garnish with the basil leaves.