Chimichurri portabello cauliflower rice bowl
Chef
Jay Ziobrowski
Hospital
Atrium Health Rehab Center
Prep time
40 minutes
Cook time
20 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
2 1/2 tablespoons chopped garlic
2 1/2 tablespoons chopped shallots
1 teaspoon Sriracha
2 1/2 cups extra virgin olive oil
2 1/2 cups lime juice
2 1/2 cups chopped cilantro
2 1/2 cups chopped parsley
5 ounces red wine vinegar
20 portabello mushrooms
6 1/4 cups riced cauliflower
2 1/2 cups finely chopped parsley
2 1/2 cups finely chopped mint
2 1/2 ounces finely chopped cilantro
5 ounces lemon juice
2 1/2 ounces lemon zest
2 1/2 ounces Sriracha
2 1/2 ounces extra virgin olive oil
2 1/2 cups finely diced English cucumber
2 1/2 cups quartered cherry tomatoes
1 tablespoon ground black pepper
1 tablespoon kosher salt
12 1/2 cups chopped Brussel sprouts
2 1/2 ounces hot honey (purchased)
2 tablespoons extra virgin olive oil
1 tablespoon ground pepper
2 1/2 tablespoons chopped shallots
1 teaspoon Sriracha
2 1/2 cups extra virgin olive oil
2 1/2 cups lime juice
2 1/2 cups chopped cilantro
2 1/2 cups chopped parsley
5 ounces red wine vinegar
20 portabello mushrooms
6 1/4 cups riced cauliflower
2 1/2 cups finely chopped parsley
2 1/2 cups finely chopped mint
2 1/2 ounces finely chopped cilantro
5 ounces lemon juice
2 1/2 ounces lemon zest
2 1/2 ounces Sriracha
2 1/2 ounces extra virgin olive oil
2 1/2 cups finely diced English cucumber
2 1/2 cups quartered cherry tomatoes
1 tablespoon ground black pepper
1 tablespoon kosher salt
12 1/2 cups chopped Brussel sprouts
2 1/2 ounces hot honey (purchased)
2 tablespoons extra virgin olive oil
1 tablespoon ground pepper
preparation
Instructions
1. In a small mixing bowl, whisk together the dressing, vinegar, citrus, and spices. Add the portabella mushrooms to the marinade and allow to sit for an hour. For service, remove the mushrooms from the marinade, shaking off excess. Place the mushrooms on the preheated grill, presentation side down. Grill the mushrooms for three minutes, then flip and grill for another three minutes. Remove from the grill and hold hot for assembly. Slice the mushrooms into large julienned slices for service.
2. In a small mixing bowl, combine all the ingredients and mix well. Hold cold for assembly.
3. Preheat the oven to 400°F. Toss the chopped brussel sprouts with the oil and pepper, and pour onto a parchment-lined sheet tray. Bake in the oven for 12 minutes. Remove the sprouts from the oven and drizzle with hot honey. Bake for an additional three minutes before removing from the oven. Hold hot for assembly.
4. Spread 1 ounce of the purchased black bean hummus on the bottom of a bowl. Scoop 4 ounces of the cauliflower tabbouleh into the center of the bowl. Scoop 4 ounces of the cooked brussel sprouts to the top center of the bowl. Then lay the sliced avocado half to the left of the center of the bowl. Next, lay sliced portabella mushrooms over the center of the bowl. Place the pickled red onions in the center of the bowl on top of the mushrooms. Garnish with the garbanzo beans.
2. In a small mixing bowl, combine all the ingredients and mix well. Hold cold for assembly.
3. Preheat the oven to 400°F. Toss the chopped brussel sprouts with the oil and pepper, and pour onto a parchment-lined sheet tray. Bake in the oven for 12 minutes. Remove the sprouts from the oven and drizzle with hot honey. Bake for an additional three minutes before removing from the oven. Hold hot for assembly.
4. Spread 1 ounce of the purchased black bean hummus on the bottom of a bowl. Scoop 4 ounces of the cauliflower tabbouleh into the center of the bowl. Scoop 4 ounces of the cooked brussel sprouts to the top center of the bowl. Then lay the sliced avocado half to the left of the center of the bowl. Next, lay sliced portabella mushrooms over the center of the bowl. Place the pickled red onions in the center of the bowl on top of the mushrooms. Garnish with the garbanzo beans.
