Save My coworker brought this bowl to lunch one day, and I couldn't stop staring at the colors. She laughed and said it took her less time than ordering takeout. I was skeptical until I tried making it myself on a Wednesday night when I had zero energy but still wanted something that felt like a real meal. The cauliflower rice came together faster than I expected, and suddenly my kitchen smelled like garlic and paprika instead of yesterday's leftovers.
I started making these bowls on Sunday nights and packing them for the week. My husband would steal bites from my container before I even left for work. One morning he admitted he'd been eating the leftover cauliflower rice cold, straight from the fridge, with hot sauce. That's when I knew this recipe had officially entered our rotation.
Ingredients
- Large head cauliflower (about 700 g), riced: The base of everything, and honestly more satisfying than regular rice when it's seasoned right and not overcooked into mush.
- Olive oil (2 tbsp total): Keeps the cauliflower from sticking and gives the chicken that golden edge without any heaviness.
- Boneless, skinless chicken breast or thighs (400 g): Thighs stay juicier, but breasts work beautifully if you don't overcook them.
- Smoked paprika: This is the secret warmth that makes the chicken taste like it came from somewhere fancier than your skillet.
- Garlic powder: I use this instead of fresh garlic here because it coats the chicken evenly and doesn't burn.
- Red bell pepper: Sweetness and crunch in every bite, plus it makes the whole bowl look like a magazine photo.
- Broccoli florets (1 cup): I like them slightly crisp so they still have a little snap against the tender cauliflower.
- Cherry tomatoes (1 cup), halved: They burst with juice when you bite into them and brighten everything up.
- Avocado, sliced: Creamy richness that ties all the textures together without needing a heavy dressing.
- Fresh cilantro or parsley (2 tbsp): A handful of green herbs makes it taste fresher and more intentional.
- Feta cheese (1/4 cup), optional: Salty little pockets of flavor that I can never resist adding.
- Plain Greek yogurt (2 tbsp): The base of the tangy sauce that feels lighter than mayo but just as satisfying.
- Lemon juice (1 tbsp): Wakes up the whole bowl with brightness.
- Tahini (1 tsp): Adds a nutty depth to the sauce that makes it feel restaurant quality.
Instructions
- Rice the Cauliflower:
- Remove the leaves and stem, chop the head into florets, then pulse them in a food processor until they look like grains of rice. Don't overprocess or you'll end up with cauliflower puree, which happened to me exactly once.
- Cook the Cauliflower Rice:
- Heat 1 tbsp olive oil in a large skillet over medium heat, add the riced cauliflower, season with 1/4 tsp salt and 1/4 tsp black pepper, and sauté for 5 to 7 minutes until just tender. Set it aside in a bowl and keep it warm while you tackle the protein.
- Season the Chicken:
- Toss your bite size chicken pieces with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Make sure every piece is coated so the flavor is consistent.
- Cook the Chicken:
- Heat a nonstick skillet over medium high heat, add the seasoned chicken, and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through. The paprika will give it a gorgeous color.
- Sauté the Vegetables:
- In the same skillet, toss in the diced red bell pepper and broccoli florets and cook for 3 to 4 minutes until tender but still crisp. I like a little char on the edges.
- Make the Sauce:
- Whisk together 2 tbsp Greek yogurt, 1 tbsp lemon juice, 1 tsp tahini, and a pinch of salt and pepper in a small bowl. Taste and adjust as needed.
- Assemble the Bowls:
- Divide the cauliflower rice among four bowls, then top with chicken, sautéed vegetables, halved cherry tomatoes, avocado slices, and fresh cilantro or parsley. Drizzle with the yogurt tahini sauce and sprinkle with feta if you're using it, then serve immediately while everything is still warm.
Save One evening my friend came over feeling stressed about her diet, and I made her this bowl without mentioning it was low carb. She finished the entire thing and asked for the recipe, then laughed when I told her it was cauliflower instead of rice. Sometimes the best meals are the ones that don't announce themselves.
Swapping the Protein
I've made this with shrimp when I wanted something even faster, and with tofu when my sister visited and reminded me she doesn't eat meat anymore. Both worked beautifully with the same seasoning. Even leftover rotisserie chicken from the grocery store makes this feel like a real dinner.
Getting Ahead
I rice the cauliflower and chop all the vegetables on Sunday afternoon while listening to a podcast. Everything goes into separate containers in the fridge, and then on weeknights I just cook the protein and assemble. It's the kind of prep that actually saves you instead of creating more work.
Making It Your Own
This bowl is a template more than a strict recipe. I've added snap peas, swapped cilantro for basil, used lime instead of lemon, and sprinkled toasted sesame seeds on top. My husband likes it spicy so he adds sriracha, and my kids surprisingly love it with ranch instead of the yogurt sauce.
- Try adding a handful of spinach or arugula for extra greens.
- A squeeze of lime and a sprinkle of chili flakes can completely change the flavor profile.
- If you're not worried about carbs, a small scoop of quinoa mixed into the cauliflower rice adds a nice chew.
Save This bowl has become my answer to the question of what to make when I want something satisfying but not heavy. It's bright, filling, and somehow always tastes better than I remember.
Recipe Questions & Answers
- → How do I rice cauliflower without a food processor?
Use a box grater with the large holes to grate cauliflower florets into rice-sized pieces. Alternatively, chop finely with a sharp knife, though this takes more time and effort.
- → Can I make this bowl ahead of time?
Yes, prepare components up to 3 days in advance. Store cauliflower rice, cooked chicken, and vegetables separately in airtight containers. Reheat gently and assemble just before serving with fresh toppings.
- → What other proteins work well in this bowl?
Try shrimp, beef strips, or seasoned tofu as vegetarian alternatives. Ground turkey or pork also pair nicely with the cauliflower base. Adjust cooking times accordingly for your chosen protein.
- → Is cauliflower rice actually low-carb?
Yes, cauliflower rice contains approximately 5 grams of carbohydrates per cup compared to 45 grams in white rice. It provides a similar texture with significantly fewer calories and carbs.
- → How can I add more flavor to the cauliflower?
Sauté with garlic, onion powder, or cumin. Add a splash of soy sauce or coconut aminos for umami. Fresh lime juice and cilantro after cooking brighten the flavors significantly.
- → What vegetables can I substitute?
Swap bell peppers for zucchini, add snap peas or shredded carrots for crunch, or use spinach instead of broccoli. The bowl adapts well to seasonal vegetables and personal preferences.