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Cauliflower rice with Middle Eastern roasted vegetables

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Whip up this delicious cauliflower rice with Middle Eastern roasted vegetables recipe. It’s a hearty dish that’s perfect for meat-free Monday.

  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes
Cauliflower rice with Middle Eastern roasted vegetables

Ingredients

  • 1 large head (about 1.2kg) cauliflower, cut into small florets
  • ½ cup olive oil
  • 1 eggplant, cut into 3cm pieces
  • 1 red capsicum, cut into 3cm pieces
  • 1 large zucchini, cut into 3cm pieces
  • 1 red onion, cut into small wedges
  • 400g pumpkin, trimmed, cut into 3cm pieces
  • ½ tsp paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp chilli flakes
  • 1 tbs lemon juice
  • 1 garlic clove, crushed
  • 1 tsp honey
  • ⅓ cup mint leaves
  • ⅓ cup coriander leaves
  • ⅓ cup fetta, crumbled
  • 2 tbs toasted pine nuts

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Grease and line 2 large baking trays with baking paper.

  2. Step 2

    Place cauliflower on one of the prepared trays. Drizzle with 2 tbs olive oil and toss to coat. Season with salt and pepper. Place eggplant, capsicum, zucchini, onion and pumpkin on the remaining tray. Combine paprika, cumin, coriander and chilli with 2 tbs of olive oil. Season with salt and pepper and drizzle over the mixed vegetables. Roast cauliflower and vegetables for 30 mins or until tender.

  3. Step 3

    Meanwhile, to make the dressing, whisk lemon juice, remaining olive oil, garlic and honey in a small bowl. Season with salt and pepper.

  4. Step 4

    Process the cauliflower in a food processor and until very finely chopped. Transfer to a platter. Toss vegetables with mint and coriander and arrange over the cauliflower. Top with fetta and pine nuts. Drizzle over the dressing to serve.