Roasted Cauliflower with Wild and Brown Rice
Dress Up the Ordinary
Savory roasted cauliflower is tossed with chewy whole grains, drizzled with olive oil, and accented with Parmesan and fresh chives to make a terrific vegetarian main dish or a perfect side for beef, pork, chicken, or turkey.
1 medium head of cauliflower, trimmed and cut into florets
4 tablespoons olive oil, divided
Salt and ground black pepper
3 tablespoons grated Parmesan cheese
1 medium onion, diced
2 cloves garlic,minced
1/2 cup wild rice
1/2 cup brown rice
3/4 ounce Veggie-Stock Gold® dissolved in 2 cups hot water
3 tablespoons chopped fresh chives for garnish
Preheat the oven to 400 degrees. Toss the cauliflower with 2 tablespoons of the olive oil, season it with salt and pepper, and arrange it in single layer on a baking sheet. Roast 25-30 minutes on a lower oven rack, stirring halfway through cooking time, until the cauliflower is lightly browned and fork tender.
While the cauliflower is roasting, warm 1 tablespoon of the olive oil in a braising pan over medium heat. Add the onion and cook, stirring, 2-3 minutes, until the onion begins to soften. Add the garlic and cook 1 minute. Add both rices and cook, stirring, 2-3 minutes, to toast the grains. Add the diluted Veggie-Stock Gold®and bring the mixture to a simmer. Cover the pan and transfer it to the oven (on a rack above the one the cauliflower is roasting on). Bake for 45-50 minutes, until the rice is tender.
When the cauliflower is done, remove it from the oven, sprinkle it with the Parmesan and set it aside.
When the rice is done, remove the pan from oven and let the rice rest for 10 minutes. Add the cauliflower to the grain mixture and toss gently. To serve, garnish the dish with chopped chives and drizzle with the remaining tablespoon of olive oil.