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Cauliflower “Rice” Bowl

Cauliflower Rice BowlYou will need:

  • 1 head cauliflower, stemmed
  • 2 tablespoons canola oil
  • 1 small onion, peeled and chopped
  • 12 button or oyster mushrooms, sliced
  • 3 artichoke hearts, quartered
  • 1 red bell pepper, seeded and julienned
  • 2 plum tomatoes, diced
  • 1/2 cup fresh or frozen green peas
  • 1/4 cup chopped green olives
  • 1 teaspoon salt
  • 1/2 teaspoon saffron
  • 1/2 teaspoon black pepper Fresh herbs for garnish

Preheat the oven to 375 degrees. In a large bowl, stir together the flour, cornmeal, powdered sugar and rosemary. With a pastry cutter or 2 forks, cut in the cold butter until crumbly. Add the cold water a tablespoon at a time until the dough comes together and is moist. Place on a well-floured surface and knead for 8 minutes or until the dough does not feel sticky. Roll the dough into a 10-inch circle and place in an ungreased 9-inch pie plate. Set aside. In a mixing bowl, stir together the sweet potatoes, granulated sugar, melted butter, condensed milk, extract, allspice and cinnamon. Transfer to the pie crust and bake 25-30 minutes or until firm. Place on a wire rack to cool completely before slicing. 

Yield: 3 servings

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