Cashew Cream Cauliflower Rice Bowl

1. In a pan on the stove, sauté the cauliflower rice with a tablespoon of avocado oil (or a small amount of ripe avocado) and a pinch of sea salt until the rice is soft. 
2. While the cauliflower rice cooks, prepare the cashew cream sauce: Combine cashews, hummus, almond milk, and a pinch of sea salt in a blender and blend until smooth and creamy. 
3. Once the cauliflower rice is soft, add a couple of spoonfuls of the cashew cream sauce to the pan and mix well until the rice is thick and evenly coated. 
4. In a separate pan, sauté the spinach and broccolini until tender-crisp. In the same or another pan, blister the cherry tomatoes until their skins burst. 
5. Serve the cashew cream cauliflower rice alongside the sautéed spinach, broccolini, and blistered tomatoes to create a complete bowl.