Cauliflower Rice with Fresh Peas

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    • Easy
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Add a pop of freshness to your life with this crisp and vibrant salad by Kerry Ogden featuring cauliflower and pine nut rice, a bed of fresh arugula, shelled sugar snap peas, diced avocado, and a bright pop of invigorating citrus with hints of earthy cumin and spicy ginger. Bon appetit!


1 medium head cauliflower (about 4 cups)

1 cup fresh peas, shelled

4 green onions, thinly sliced

¼ cup fresh lemon or lime juice

zest from 1 lemon or lime

2 teaspoons cumin

2 teaspoons maple syrup

1 teaspoon grated fresh ginger

Dash of olive oil

½ cup pine nuts

Avocado, cubed


salt, to taste


1. Cut the cauliflower florets from the stem. Pulse in a food processor until the cauliflower is about the size of rice.

2. Stir in peas, pine nuts, avocado and green onions.

3. Whisk together lemon juice, lemon zest, cumin, maple syrup, and ginger. Pour over cauliflower mixture and stir to combine.

4. Serve on a bed of arugula. Salt and pepper to taste.



Kerry OgdenAbout Kerry Ogden

Kerry Ogden, MA, LPC is a mindfulness-oriented psychotherapist with a holistic approach to wellness. Before venturing into private practice, she was the owner / instructor at Portland Studio Pilate, chef/trainer at the Tree of Life Rejuvenation Center, and owner / chef of Holy Chow raw foods. Though no longer a chef by trade, you’ll still find Kerry in the kitchen creating delicious meals with simple ingredients from her garden. For Kerry, healing is best addressed from a mind, body and soul perspective.

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