Rainbow Cauliflower Rice Bowl

Ingredients

• 1/4 teaspoon turmeric
• 1/4 teaspoon ground cumin
• cayenne pepper, to taste
• fine grain sea salt, to taste
• 1 teaspoon ghee, coconut oil, or olive oil
• 1 bunch of chives
• 2/3 cup extra virgin olive oil
• 1 medium head of cauliflower, cut into eights
• Some or all of the following: little lettuces or micro greens, sliced chard stems, sliced avocado, toasted seeds, hard-boiled egg.
• Fresh lemon juice

Directions

1. In a large bowl, mix the turmeric, cumin, a generous pinch of cayenne, salt, and the ghee. Leave it there while you make the chive oil. In a blender, puree the chives with the olive oil and another pinch of salt until smooth, then set that aside too.
2. Cook the cauliflower one of two ways: steam it until tender, about 7 minutes, or simmer it in lightly salted water until tender, just 2 minutes or so. Drain it well. If you’re using chard stems, cook them at this stage with the cauliflower, only until they soften.
3. Once the cauliflower is comfortable to handle, move it to a cutting board and chop it into tiny pieces, roughly the size of rice. Add it to the bowl with the spice mixture and stir thoroughly, until the seasoning is evenly distributed. Taste and adjust with more salt if it needs it.
4. For serving, toss any lettuces with a little chive oil, then divide them among individual bowls or spread them on a family-style platter. Spoon the cauliflower rice over the top, along with any avocado, egg, seeds, and/or chard stems. Drizzle with more chive oil and finish with a generous squeeze of fresh lemon juice.