Cauliflower Rice Bowl with Watery Greens

Spinach, sorrel; mizuna or chard; beet or kale leaves… whatever large, flat and billowing green veggie leaf you’ve got, just sauté it quickly in some water and top it over riced-cauliflower for a very quick, hardy, and fresh hot meal.


  • 1 cup mixed broad-leaf blend of your choice: e.g. spinach, kale, mizuna, chard, beet greens, etc.
  • 1 cup fresh or frozen riced cauliflower
  • 1 cup water, separated into two half cups
  • Salt and pepper to taste
  • Optional: other seasonings and condiments you may prefer: I highly recommend, for example, topping with Red Tomato Apple Chile Sauce and fresh dragon fruit slices on the side!

Prep time: 10 minutes
Yields: 1 serving


  1. In a large pan, sauté 1/2 cup of water and leaf blend of choice together on medium high heat, until leaves wilt, about 3-5 minutes. Remove from pan and set aside.
  2. Saute cauliflower rice with the second 1/2 cup of water on medium high heat until cauliflower is soft and tender to the touch, while still firm, about 3-5 minutes.
  3. Drain any excess water from the greens and rice. Then plate greens on top of the cauliflower rice in a bowl.
  4. Sprinkle with salt and pepper to taste. Top with red tomato apple chile sauce and a side of 1/2 cup of sliced, peeled dragon fruit if desired, and enjoy!

Yasmine’s notes:
This VERY versatile meal was inspired by numerous countries and regions that eat bowls of rice with a few choice accompaniments, basically, for breakfast. And while you can keep this a simple morning meal for busy quick days, I especially like to pair my cauli-rice bowls with a variety of extra fresh-fruit sides and toppings for a well-rounded breakfast— often literally whatever is lying around in the fridge. See other examples below!


Plain cauli-rice bowl with shot of ginger juice, dried tarragon, fresh tomatoes, green olives, and cucumbers:

Plain cauli-rice bowl with dried tarragon, pepper, fresh golden berries and cucumbers:

Cauli-rice bowl and watery greens with red tomato apple chile sauce, Szechuan peppercorn and salt blend, and air-fried crunchy parsnip slices:

Cauli-rice bowl sauteed in toasted sesame oil with black pepper and dried cilantro, paired with black grapes, fresh tomatoes, and sesame-oil-pan-seared yellow squash:

If you want to share your creative cauli-rice bowl customizations, please do so below! I’d love to see! 😀


Leave a Reply

Your email address will not be published. Required fields are marked *