Vegetables | 3332 | Vegetables
INGREDIENTS:
1 head of cauliflower, rinsed,
dried, and leaves trimmed
CAULIFLOWER
RICE
MAKES: 4-6 SERVINGS
DIRECTIONS:
Assemble the Shooter Set of
your Veggie Bullet with the
Shredder Blade facing up. Cut
cauliflower into pieces small
enough to fit through the
chute and place a large bowl
underneath the dispenser. Add
several pieces of cauliflower
to the chute, then turn the
Power Base on, using the Outer
Pusher to guide pieces to the
blade. Repeat until the whole
cauliflower is riced.
Cauliflower rice can be enjoyed
raw or cooked. You can also
store it raw if you plan to cook
it with other ingredients later in
the week.
Baked: Toss cauliflower with
1-2 Tbsp. olive oil. Preheat oven
to 425°F. Line a baking sheet
with parchment paper and
SWEET POTATO
NOODLES
MAKES 4-6 SERVINGS
INGREDIENTS:
4 medium sweet potatoes,
scrubbed*
*See pg. 31 for scrubbing
technique
DIRECTIONS:
Assemble the Spiralizer Set of
your Veggie Bullet. If necessary,
cut potatoes lengthwise so
pieces are narrow enough to fit
through the chute. Add potato
pieces to the chute, steadying
with the Outer Pusher, then
turn the Power Base on, using
the Outer Pusher to guide
pieces to the blade. Repeat
with all potato pieces.
Refrigerating raw sweet
potatoes is not recommended,
as it will change their flavor
and texture. Instead, we
recommend cooking the potato
noodles before storing.
Baked: Preheat oven to
450°F. Line a baking sheet with
parchment paper and spread
potatoes in a thin layer. Drizzle
with olive or sunflower seed oil
and season with salt and pepper.
Bake for 10-15 minutes until
tender, turning with tongs every
few minutes to avoid burning.
Sautéed: Add 1-2 Tbsp. of olive,
coconut, or sunflower seed oil
to a large skillet over medium-
high. Add noodles (in batches,
if necessary) and stir until
soened — about 6-8 minutes.
USED IN: Sweet Potato
Noodle Macro Bowl (pg. 71),
Sweet Potato Pad Thai (pg. 87)
spread cauliflower in a thin
layer. Bake for 20-25 minutes
until lightly brown, turning with
tongs every five minutes to
avoid burning.
Sautéed: Heat 1 Tbsp. olive,
coconut, or sunflower seed oil
in a large skillet over medium-
high heat. Add cauliflower (in
batches, if necessary) and stir until
soened — about 5-8 minutes.
Steamed: Add cauliflower to
a microwave-safe bowl along
with one tsp. Water. Cover with a
microwave-safe lid and heat on
high for 3 minutes. Allow to cool
for 2-3 minutes before eating.
USED IN: Umami Macro Bowl
(pg. 73), Cauliflower Rice with
Hazlenuts and Tarragon (pg. 89),
Cauliflower "Cous Cous" (pg. 90)
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