Cauliflower Buddha Bowl
Author: Andrea Cammarata
  • 1 head of cauliflower, core removed and cut into chunks
  • 1 small sweet potato, cut into rectangle planks
  • 1 cup collard greens, cut into strips
  • ½ red sweet bell peppers cut into strips
  • 2 green onion, sliced
  • 2 large cloves of garlic, peeled and diced
  • 3 tablespoons extra-virgin olive oil, divided
  • 2-3 tablespoons cold water
  • 5 asparagus cut into 5-inch spears
  • sea salt, to taste
  • freshly cracked black peppercorns, to taste
  1. Place the pieces of the cauliflower Into a food processor and pulse until you get pieces that are about the size of a grain of rice if the cauliflower begins to stick to the sides add a tablespoon or two of water. Repeat the process until you have enough cauliflower rice to fill 3½ cups. Place a large wok over low/med heat and add two tablespoons of extra virgin olive oil. When the oil is hot add the cauliflower rice and continue to stir, do not allow the cauliflower rice to burn, once all of the cauliflower rice is in the wok, turn the heat to low, and place foil over it and press down the sides, allow the cauliflower rice to cook over low heat for 10 minutes, add sea salt and freshly cracked black peppercorns to taste.
  2. In a medium skillet over med/high heat add oil, when the oil is hot, stir in the shredded collard greens, and stir-fry them for six minutes, add the asparagus, and sweet potatoes add a tablespoon of warm water. Place a tight-fitting lid over the skillet and allow the veggies to steam for five minutes. Add the sweet red bell pepper and steam for three more minutes, add additional water as necessary. Spoon the cauliflower into serving bowls, add the collard greens and steamed veggies. Serve with sliced jalapeƱos and low-sodium soy, fish, Hoisin, or plum sauce.
Recipe by The Cottage Market at