Crispy Parmesan Cauliflower Rice Bowls with Pickled Radishes and Garlic Sauce

These crispy Parmesan cauliflower rice bowls are packed with texture and flavor. Roasted cauliflower gets a golden, crunchy coating of Parmesan and panko, then sits atop fluffy jasmine rice. Tangy quick-pickled radishes and a bright Dijon-dressed mixed greens salad add freshness, while a creamy garlic sauce brings everything together.

Ready in about 35 minutes, this vegetarian meal is perfect for busy weeknights. Each bite offers a satisfying crunch, thanks to the crispy cauliflower and pickled radishes, balanced by the rich, savory garlic sauce. It’s a bowl that feels both hearty and light.

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Ingredients

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Specialty CauliflowerView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut cauliflower into bite-size pieces. Quarter lemon. Trim and halve radishes; thinly slice crosswise into half-moons.
2. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, toss cauliflower on a baking sheet with a large drizzle of oil, Parmesan, panko, half the mayonnaise, half the garlic powder (you’ll use the rest later), salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.
4. While cauliflower roasts, in a small microwave-safe bowl (medium for 4 servings), combine ½ tsp sugar (1 tsp for 4), juice from half the lemon, a pinch of salt and a splash of water. Stir in radishes, then cover with plastic wrap. Microwave for 1 minute. Carefully remove plastic wrap and stir. Refrigerate until ready to use in Step 6.
5. In a second small bowl, combine remaining mayonnaise, remaining garlic powder, salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
6. When cauliflower has 5 minutes left, in a large bowl, whisk together mustard, 1 TBSP olive oil, ½ tsp sugar, juice from remaining lemon, salt and pepper (2 TBSP olive oil and 1 tsp sugar for 4 servings). Add mixed greens and half the pickled radishes (draining first); toss to combine.
7. Fluff rice with a fork. Divide rice and salad between shallow bowls. Top rice with cauliflower. Tip: Make sure to include any crispy bits on the baking sheet! Drizzle garlic sauce over cauliflower and rice. Garnish with remaining pickled radishes (draining first). Serve.

Recipe Tips

FAQ

Can I use regular cauliflower instead of specialty cauliflower?

Yes, any cauliflower variety works. Just cut it into uniform bite-size pieces for even roasting.

Can I make this recipe gluten-free?

Absolutely. Substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat cauliflower and rice in the oven or microwave and dress the salad fresh.