Roasted Cauliflower, Mushrooms, Wild Rice "Stuffing" Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons olive oil, divided
1 small white onion, peeled and diced
4 cloves garlic, minced
One box Rice-a-roni Wild Rice mix
juice of 1 lemon (about 3–4 tablespoons)
1 small head cauliflower, cut into small florets
2 large Portabella mushrooms, cut into chunks
1/3 cup each for toppings: dried cranberries, chopped fresh parsley, freshly-grated Parmesan**, chopped nuts of choice (I used pistachios)
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Directions: |
Directions:1. Heat oven to 450°F.
2. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute, stirring occasionally.
3. Add the rice and cook for 30 seconds, stirring occasionally. Add the water and spice envelope, and cook the rice according to package instructions.
4. Stir in the lemon juice until completely combined. Taste, and season with salt and pepper, if needed. Set aside.
5. Meanwhile, turn the cauliflower and mushrooms onto a large baking sheet or cake pan. Drizzle evenly with the remaining 1 tablespoon olive oil, and toss until everything is evenly coated. Season with salt and pepper. Roast for 15 minutes, stirring once halfway through, until the mushrooms and cauliflower are tender and lightly browned. Remove and set aside.
6. Once everything is ready to go, combine the rice and cauliflower/mushroom mixture in a serving dish. Sprinkle evenly with the cranberries, parsley, Parmesan (if using), and nuts. Feel free to also crack some extra black pepper on top, if desired. Serve warm. |
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Number Of
Servings: |
Number Of
Servings:3-4 people |
Preparation
Time: |
Preparation
Time:One hour or less |
Personal
Notes: |
Personal
Notes: *For even cooking, try to cut your cauliflower and mushroom pieces so that they’re roughly the same size.
**If making this recipe vegan or dairy-free, omit the Parmesan. (And feel free to sprinkle on a little nutritional yeast, if you’d like, although it’s still great without it.) That said, if you are using Parmesan, feel free to use more than 1/3 cup if you’d like!
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