Cauliflower Rice and Broccoli Bites

30 minutes

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. 

  • 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
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Shred the broccoli into thin strips using a mandoline, or you can chop the broccoli up into small chunks.
  3. 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)
  4. Place in the oven and roast for 15-20 minutes until slightly crispy or golden.
  5. Remove the stem and the leaves from the cauliflower.
  6. Chop it into chunks into a food processor using the S blade until it resembles a rice consistency.
  7. Place the cauliflower in a metal steamer in 1cm of water and cook for 3-5 minutes.
  8. Allow to cool slightly and transfer to a muslin cloth or clean thin tea towel. 
  9. Squeeze out the excess water.
  10.  After 8-10 minutes, add the pumpkin seeds and roast for a further 6-8 minutes,
  11. Enjoy!

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