Cauliflower Rice Bowls With Summer Squash + Citrus Suprêmes

To the wrong ears, a bowl of raw veggies might sound like a childhood nightmare come true, but one bite of this dish could change the mind of even the pickiest non-believer. In this fresh recipe from EatRealFood‘s Heather Cox, raw cauliflower rice crumbles provide the perfect base for a light, lettuce-less salad. Topped with thin slices of summer squash, crispy radish and perfect little orange gems, this all-veg bowl captures the bright flavors – and unadulterated nutrition – of summer produce in each bite.

This is such an easy dish to throw together – and it’s surprisingly delicious! I used a mandoline for most of the veggies – it slices them super thin, which creates a really lovely mix of textures, but if you don’t have one, that’s fine. Just slice or dice everything how you prefer it. You can add whatever in-season veggies you like too. The following recipe is really just a guide.

Raw Cauliflower Rice Bowls
Serves 2


1/2 large head cauliflower
1/2 – 1 yellow zucchini, sliced thinly
1/2 – 1 green zucchini, sliced thinly
6 radishes, sliced thinly
2 big handfuls arugula, roughly chopped
handful of basil and mint leaves, roughly chopped
handful of cherry tomatoes, chopped
2 scallions, finely sliced
1/2 – 1 yellow carrot, peeled into strips
handful or 2 of chickpeas
1/2 – 1 orange, cut into suprêmes (skinless segments)

For the dressing:
2 Tbsp lemon juice
1 tsp Dijon mustard
1/4 cup olive or avocado oil
salt and pepper to taste


Roughly chop the cauliflower and throw it into a food processor. Pulse until it turns ‘crumbly.’

Add it to a large bowl with the rest of the ingredients and mix together.

Make the dressing by whisking the ingredients together in a bowl and seasoning with salt and pepper.

Add half of the dressing to the cauliflower, mix through. Taste and then add more dressing as desired.

Enjoy immediately!

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