29 July 2012

roasted cauliflower. with sweet brown rice. {gluten-free & vegetarian}

29 July 2012

This head of cauliflower came from Stutzman's farm-stand. I knew immediately I wanted to simply roast it with a little olive oil. I think I could have eaten all the cauliflower out of the pan--all by myself. Here I served it over tasty sweet brown rice with a hint of soy sauce & garlic. 

roasted cauliflower. with sweet brown rice. 
serves 4 

1 head of cauliflower, chopped
2 TBL olive oil
sea salt & cracked pepper

  1. Preheat the oven to 450 degrees. Place the cauliflower on the bottom of a large roasting pan, toss with oil & seasoning. Roast for 35 minutes, stirring occasionally
for the rice:
1 cup sweet brown rice
3 cups water
a pinch of sea salt

4 TBL tamari
3 TBL fresh lemon juice
1 scallion, chopped
1 clove garlic, minced
1 TBL fresh rosemary, chopped
a pinch of cracked pepper
  1. In a medium pot, add rice, water, salt & bring to a boil. Reduce heat to low. 
  2. When the water level begins to go below the rice, add tamari, wine, scallions, garlic, rosemary & pepper. Give a quick stir & cover. 
  3. Continue to cook for another 10 minutes. When it is almost done, give the rice a vigorous shake in the pot (like you do to risotto). The rice will be a little oozy. 
  4. Scoop some rice into a bowl. Top with cauliflower & a drizzle of olive oil. 
happy eatings & cheers!

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