Preheat oven to 450°F.

Cook cauliflower rice according to directions on packaging.

In a mixing bowl, mix cauliflower rice, cilantro, lime juice, salt and pepper. Set aside and keep warm.

Cut the kale into roughly 1” squares. Toss with olive oil, salt and pepper. Lay kale out on a sheet pan and roast for 4 minutes at 450°F.  Set aside.

Season the asparagus and shrimp with olive oil, salt and pepper, and grill over high heat until cooked, ~4-5 minutes.

To assemble, divide the cauliflower rice between four bowls. Top with the sliced cucumber, jalapeno, grilled asparagus, roasted kale and finally the grilled shrimp. Drizzle ¼ cup of Marzetti Simply Avocado Green Goddess Dressing on each bowl and Serve.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

TIPS:

Try with other rice options like white, brown, Basmati, Jasmine and more!