Cauliflower Rice and Broccoli Bites
4-5
30 minutes
Medium
It’s all about the texture with these fiber-rich bites. With cauliflower and broccoli as the base, your kids will be getting tons of immune-supportive vitamins and antioxidants, such as vitamins A, C, E, and prebiotic fiber. They will also enjoy veggies in a new way — packed with flavor and variety that’s a fun side or travel snack.
INGREDIENTS:
- 2 small, medium cauliflower florets
- 1 head of broccoli
- 3 tablespoons of melted coconut oil
- ⅕ cups of pumpkin seeds
- 1 small red onion
- 3 cloves of garlic
- 1.5 teaspoon turmeric
- 1 teaspoon of cinnamon
- 1.5 teaspoon of cumin
- 1 tablespoon of coriander seeds
- 1 teaspoon of paprika
- ¼ cup of fresh parsley | stalks removed
- ½ juice of a lemon
- zest of a full lemon
- 5 large sun-dried tomatoes in oil, chopped
- salt
- cracked black pepper
- 1 tablespoon of extra virgin olive oil to serve, optional
PREPARATION:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Shred the broccoli into thin strips using a mandoline, or you can chop the broccoli up into small chunks.
- Place the broccoli on the baking sheet and toss it with the melted coconut oil and a pinch of salt (option to steam the broccoli for 3-5 minutes)
- Place in the oven and roast for 15-20 minutes until slightly crispy or golden.
- Remove the stem and the leaves from the cauliflower.
- Chop it into chunks into a food processor using the S blade until it resembles a rice consistency.
- Place the cauliflower in a metal steamer in 1cm of water and cook for 3-5 minutes.
- Allow to cool slightly and transfer to a muslin cloth or clean thin tea towel.
- Squeeze out the excess water.
- After 8-10 minutes, add the pumpkin seeds and roast for a further 6-8 minutes,
- Enjoy!
