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
Ingredients
- 1 head (about 1.2kg) cauliflower, cut into small florets
- 1/2 cup olive oil
- 1 eggplant, cut into 3cm pieces
- 1 red capsicum, cut into 3cm pieces
- 1 zucchini, cut into 3cm pieces
- 1 red onion, cut into small wedges
- 400g pumpkin, trimmed, cut into 3cm pieces
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp chilli flakes
- 1 tbs lemon juice
- 1 garlic clove, crushed
- 1 tsp honey
- 1/3 cup mint leaves
- 1/3 cup coriander leaves
- 1/3 cup fetta, crumbled
- 2 tbs toasted pine nuts
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Method
Step 1
Preheat oven to 200°C. Grease and line 2 large baking trays with baking paper.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.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.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.
Cauliflower rice with Middle Eastern roasted vegetables
- Serves4
- Cook time30 minutes
- Prep time20 minutes
Ingredients
- 1 head (about 1.2kg) cauliflower, cut into small florets
- 1/2 cup olive oil
- 1 eggplant, cut into 3cm pieces
- 1 red capsicum, cut into 3cm pieces
- 1 zucchini, cut into 3cm pieces
- 1 red onion, cut into small wedges
- 400g pumpkin, trimmed, cut into 3cm pieces
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp chilli flakes
- 1 tbs lemon juice
- 1 garlic clove, crushed
- 1 tsp honey
- 1/3 cup mint leaves
- 1/3 cup coriander leaves
- 1/3 cup fetta, crumbled
- 2 tbs toasted pine nuts
Description
Whip up this delicious cauliflower rice with Middle Eastern roasted vegetables recipe. It’s a hearty dish that’s perfect for meat-free Monday.
Method
Step 1
Preheat oven to 200°C. Grease and line 2 large baking trays with baking paper.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.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.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.