Harvest Cauliflower Rice


Harvest Cauliflower Rice

Servings 6 Servings


  • 2 cups Brussels sprouts, halved or quartered
  • 1 large sweet potato, cut into 1 inch cubes
  • 3 tablespoons oil, divided
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons kosher salt, divided, plus more to taste
  • ¼ teaspoon cracked black pepper
  • 2 cups cauliflower rice
  • 1-2 tablespoons chicken/veggie broth or water
  • ¼ chopped pecans
  • ¼ cup dried cranberries
  • 2 tablespoons pomegranate seeds
  • 2 tablespoons fresh chopped chives


  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Add brussels sprouts and sweet potatoes to the prepared pan. Drizzle with 1 tablespoon olive oil, balsamic vinegar, and season with 1 teaspoon salt and pepper; toss to combine.
  • Spread veggies out evenly and bake for 30 minutes, turning once during cooking time. Once crispy and fork tender, remove from oven.
  • Add remaining 2 tablespoons olive oil in a large skillet, over medium-high heat. Add cauliflower rice and cook for 3-4 minutes, until warmed through. Add 1-2 tablespoons of liquid, and season with remaining 1 teaspoon salt, plus more to taste. Continue to cook 1-2 minutes. Add roasted veggies, pecans, cranberries, pomegranate seeds, and chives. Stir to coat. Enjoy!