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This well-spiced cauliflower rice bowl with grilled shawarma chicken and quick cabbage and Israeli salad is a healthy, light weekday lunch or even dinner option.
2 tablespoons oil
2 sweet onions, diced
1 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon Pereg Cumin
14 ounces Beleaves Frozen Riced Cauliflower
1 and 1/2 pounds boneless, skinless thighs
oil
1 (8-ounce) bag red cabbage
1 tablespoon oil
1 tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 cucumber, very finely diced
1 red pepper, very finely diced
1/2 red onion, very finely diced
juice of 1 lemon (or about 3 tablespoons Tuscanini Lemon Juice)
1/2 teaspoon salt
1/4 cup chopped fresh parsley or 3 cubes Gefen Frozen Parsley
hummus, for drizzling
Heat oil in a sauté pan and sauté onions until golden.
Add cauliflower rice and cook for four to five minutes. Season with salt, turmeric, and cumin.
Marinate chicken in a ziptop bag with a little oil and lots of shawarma spice.
Cook on a grill pan about six minutes per side or until cooked through.
For both red cabbage salad and Israeli salad, simply combine all ingredients.
Place the cauliflower rice in a wide, shallow bowl. Slice chicken and place on one side. Place some red cabbage salad on the other side and Israeli salad down the middle (since it’s the most colorful). Drizzle with hummus.
Photography by Chana Rivky Klein
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