Veggie Confetti Cauliflower Rice

Confetti Cauli-Rice Vertical

You’ve probably heard the expression, “eat the rainbow!” It’s a simple way of encouraging us to enjoy a variety of colorful fruits and vegetables daily in order to ensure balanced nutrition. This can be especially difficult for picky-eaters – I have a couple of those in my home and I bet you do too!

In fact, I’ve been know to “hide the rainbow” in sauces, smoothies, muffins, etc. in a sneaky quest to get more veggies into my picky-eaters’ bellies. But I’ve discovered that often the key to getting more veggies on my family’s plate is simply combining them in a way that isn’t overpowering, but works to really complement the overall flavors of a dish.

It also helps to fine dice the veggies – like beautiful and colorful confetti – thus the name of this recipe. Finely diced veggies blend into a dish more easily, resulting in a more balanced flavor. Plus, they spare the picky eater from having to take big solo bites of a not-so-favorite veggie.

Confetti Cauli-Rice Plated

When I’m not doing The Whole30 Program, I like to make a similar version of this dish using basmati rice. I just add the finely diced sautéed veggies to my cooked Baja-Style Cilantro Rice. Yum! However, since so many of us are taking the 30-day challenge together in July, I thought I’d share this incredibly delicious cauli-rice version.

If you haven’t made cauli-rice yet, let me assure you it’s wonderful and takes just 10-15 minutes. So it really is a quick dish to put together even on a busy night. (Especially if you process the cauliflower on your prep day and place it in an airtight container in the fridge until you’re ready to cook it. See recipe instructions below for details.)

If you’d like step-by-step instructions for making cauli-rice “magic,” be sure to check out my How to Make Cauli-Rice Photo Tutorial.

Confetti Cauli-Rice Veggie Bowl

Again, this is such a simple dish to put together, especially when you remember your mise en place.” By grating the cauliflower and fine-dicing all of the veggies in advance of starting the recipe, all you’ll need to do is heat the skillet and go …

Confetti Cauli-Rice Skillet

What a beautiful rainbow of flavorful veggies! This Veggie Confetti Cauliflower Rice recipe is truly a delicious complement to your favorite grilled meats, poultry and seafood dishes. Enjoy!

Confetti Cauli-Rice CU

Veggie Confetti Cauliflower Rice (GF, DF)

Yield: 4-5 servings


  • 1 large head of cauliflower
  • 2 tbsp ghee (or butter)
  • 1 tbsp olive oil
  • 1/2 cup fine diced yellow onion
  • 1/2 cup fine diced cremini mushrooms
  • 1/4 cup fine diced carrots
  • 1/4 cup fine diced red bell pepper
  • 1/4 cup fine diced zucchini
  • 3/4 tsp sea salt
  • 1/2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/4 tsp fresh ground black pepper
  • 1/3 cup homemade chicken stock


  1. Cut the cauliflower into florets, and then use a food processor to pulse the florets into rice-like grains (view photo tutorial here). Set riced cauliflower aside.
  2. Meanwhile, in a large skillet over medium heat, add the ghee, olive oil and fine diced veggies (onion, mushrooms, carrots, bell pepper and zucchini). Sauté until veggies begin to soften.
  3. Then, add the salt, dried parsley, garlic powder and pepper. Stir well to combine the seasonings with the veggies.
  4. Add the riced cauliflower to the seasoned veggies and stir well to combine. Continue stirring and sautéing the cauli-rice until it begins to soften (about 5 minutes).
  5. Add the chicken stock and cover the skillet. Allow the cauli-rice to steam for about 5 minutes until the stock is absorbed and the cauli-rice reaches desired texture.
  6. Remove cover, and fluff cauli-rice to combine ingredients.
  7. Makes a tasty and nutritious grain-free “rice” dish to serve alongside your favorite healthy meals.


Time Saving Tip: You can process a head of cauliflower into rice up to 3-4 days in advance. Store the uncooked cauli-rice in an airtight container in the fridge until ready to cook. Cooked rice should also be stored in an airtight container in the fridge and generally tastes great for up to 2-3 days. However, I do not recommend freezing uncooked or cooked cauli-rice, as it becomes mushy.

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Veggie Quiche with Hash Brown Crust

VeggieQuiche wHashBrownCrust

I couldn’t be more excited to share this flavorful and hearty veggie quiche! The tasty hash brown crust adds such a unique twist to this savory creation that I had a hard time deciding what to call it …

Should I call it a frittata since it really tastes more like a frittata than it does a quiche? Or should I call it a quiche, because technically speaking, the preparation method more closely resembles a quiche?

Honestly, no matter what you decide to call this delightful egg dish, there’s one word I think we can all agree best describes it – yummy!

Quiche Ingredients Mise en Place

As with any recipe, one of the keys to easy, quick and successful preparation is to remember your “mise en place.” By pre-chopping and gathering all of your ingredients prior to putting the recipe together, you’ll be able to focus your attention fully on the most critical aspect of what makes a meal a success – cooking!

Hash Brown Crust

The highlight of this savory quiche recipe is an easy hash brown crust, which makes a tasty gluten-free/grain-free option that everyone will enjoy whether they’re GF or not.

And it’s highly versatile too! You can use yukon gold potatoes or sweet potatoes with equal success – although I do recommend white sweet potatoes, since they’re less sweet than the orange variety.

Quiche Saute

Although I love saving time in the kitchen, you’ll notice I’ve added the extra step of sautéing the veggies first before adding them to the egg custard – why? Because you just can’t beat the deep, rich flavor that sautéed veggies add, especially when it comes to egg dishes. Another delicious option is to use leftover grilled veggies, just be sure to keep the proportion of veggies to egg custard similar to the recipe and you can’t go wrong!

Veggie Quiche wHash Brown Crust Horiz

Quiche isn’t just for breakfast or brunch – it also makes a wonderful light summer dinner served with a mesclun greens salad and a side of fresh fruit.

And trust me, leftovers are even better! The flavors in this hearty Veggie Quiche with Hash Brown Crust meld and deepen, making this quiche an absolute favorite for breakfast or lunch the next day! (I’ve often been caught eating it cold straight from the fridge. Yum!)

Time-Saving Tip: Double the fun! Why make one when you can make two – one to serve now and one to refrigerate and serve as a quick breakfast or lunch during busy weekdays.

Veggie Quiche Slice

Veggie Quiche with Hash Brown Crust (GF, DF)

Yield: 4 servings


  • 2 cups shredded yukon gold potatoes (or white sweet potatoes)
  • 1/2 cup fine diced yellow onion, divided
  • 1/2 cup diced red bell pepper
  • 1 cup sliced cremini mushrooms
  • 2 cups chopped swiss chard (or kale)
  • 1/2 cup precooked crumbled bacon or sausage (or sub with extra veggies)
  • 8 large pastured eggs
  • 1/4 cup almond milk (or coconut milk)
  • 1/2 tsp dried basil
  • 1/4 tsp garlic powder
  • sea salt and fresh ground pepper to taste
  • ghee or coconut oil


  1. Preheat oven to 400°F. Use ghee, coconut oil or palm shortening to generously grease a 9-inch springform pan, or 9-inch deep dish pie plate.
  2. Using a box grater, shred the potatoes (if using sweet potatoes, peel first). Press the shredded potato between a large layer of paper towels (or kitchen towels) to absorb excess moisture.
  3. In a large bowl, add the shredded potatoes, 1/4 cup of fine diced yellow onion, 1 tablespoon of melted ghee or coconut oil and 1/2 – 3/4 teaspoon sea salt. Toss until combined.
  4. Add the shredded potato mixture to the bottom of the prepared springform pan, making sure to press the potatoes up the sides of the pan a bit.
  5. Bake crust for 15 minutes. Then place on stove top to cool. Reduce oven temperature to 350°F.
  6. While crust is baking, in a medium skillet over medium-high heat, add 1 tablespoon of ghee or coconut oil. Sauté together the remaining 1/4 cup of yellow onion, red pepper and mushrooms for 4-5 minutes until veggies are softened. (If substituting with extra veggies instead of meat, sauté them with this onion mixture.)
  7. Next, add the swiss chard and stir until greens are wilted (about 2-3 minutes). Mix in the crumbled bacon or sausage, if using. Remove skillet from heat. Season with sea salt and pepper. Set aside.
  8. Wipe clean the large bowl used for the potatoes. Then add the eggs, milk, basil, garlic powder, 1/2 teaspoon of sea salt and 1/4 teaspoon ground black pepper. Whisk until eggs are slightly frothy.
  9. Add the veggie mixture to the bottom of the hash brown crust. Then, gently pour the egg custard over the top of the veggie mixture.
  10. Place the springform pan on a large baking sheet (to catch any leaks) and place in preheated oven. (If you're using a pie dish, it's not necessary to use the baking sheet.)
  11. Bake at 350°F for 25 minutes until quiche is set. Remove from oven and allow to sit 3-5 minutes. Then gently loosen sides of quiche by running a knife along the side of the pan.
  12. Remove springform pan and place on a serving platter. Serve with your favorite green salad and fresh sliced fruit. Enjoy!

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Chocolate Dipped Raspberry Brownie Bites (GF, DF option)

Love at first site! … and bite!

So beautiful and decadent, yet so easy to make, these grain-free Chocolate Dipped Raspberry Brownie Bites make a stunning finale to any meal, party or get-together.!

Yes, these beautiful little gems are a chocolate lover’s dream. But don’t let their good looks deceive you … these Chocolate Dipped Raspberry Brownie Bites are incredibly easy to make and are far healthier than you might think at first glance.

Made with protein-packed blanched almond flour and naturally sweetened with honey, these little one-bite-wonders are definitely a healthier option that doesn’t compromise when it comes to rich, decadent flavor.

Raspberry Brownie Bites

The combination of sweet and tangy fresh raspberries with rich dark chocolate is truly spectacular, which is exactly why this recipe must come with a warning label … it’s next to impossible to eat just one!

So unless you have iron-clad will power, I highly recommend making these scrumptious bites only when you have a house-full of family and friends around to share the love!

Raspberry Brownie Bites CU

So how did I fare? Did I really only enjoy just one bite?

Um, no! I’m not super-human – LOL! So I took my own advice and made sure these beauties traveled with me to a girly-get together where we savored them together without a single ounce of guilt – just lots of giggles and oohs and ahhs!

EverydayGrainFreeBakingThis delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

Chocolate Dipped Raspberry Brownie Bites (GF, DF option)

Yield: 3 dozen brownie bites



  1. Preheat oven to 325°F. Generously grease a 24-cup mini-muffin tin with palm shortening, or use parchment paper mini muffin liners. (To make regular brownies, lightly oil an 8”x8” baking dish.) Set aside.
  2. To make the Brownie Bites: In a small bowl, mix together the almond flour, coconut flour, baking soda, and salt; set aside.
  3. Cut the butter into chunks. Then place the butter chunks (or palm shortening) into a small saucepan and melt over medium heat. Add the chocolate chips and the cocoa powder. Stir until the chocolate chips begin to soften. Then remove from heat and continue stirring until the chocolate chips are completely melted and the mixture is well combined. Set aside to cool.
  4. In a large bowl, add the eggs, honey, and vanilla. Whisk together until well combined. Then slowly whisk in the cooled chocolate mixture, using a rubber spatula to get all of the chocolate mixture out of the saucepan.
  5. Slowly add the dry ingredients to the wet while whisking vigorously. Continue whisking until no lumps remain.
  6. Spoon the batter into the prepared muffin wells, until 2/3 full. (Or pour the batter into the prepared baking dish, if making regular brownies.) Please note: Batter will yield 3 dozen brownie bites. So if you don’t have 2 mini-muffin tins, it’s much easier to use parchment liners. That way, there’s no need to wash the muffin tin before putting the final dozen in the oven.
  7. Bake for approximately 15 minutes until a toothpick inserted into center comes out clean. (If making brownies in 8x8-inch pan, bake for 25-28 minutes.) Remove from oven and allow to cool 3-4 minutes, then turn out the brownie bites onto a clean countertop or kitchen towel to finish cooling. (If you didn’t use parchment liners, run a knife around each brownie bite and slide them out while they’re still slightly warm.)
  8. To make the Ganache: Once brownie bites are cooled. Make the ganache by adding all of the ganache ingredients to a small saucepan and heating over low heat just until melted. Whisk well and transfer to a shallow dish.
  9. Dip each raspberry half into the ganache using a scooping motion to capture a nice dollop of the chocolate. Place the raspberry chocolate side down onto the center of the brownie bite.
  10. Sprinkle tops with a little organic powdered sugar or fine-ground unsweetened coconut to add a decorative touch, if desired. Enjoy!

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