Friday, February 1, 2013

Roasted Cauliflower Rosemary Rice with Sweet Potato, Watercress & Chili Oil

Grain free meals are gaining popularity as more people are straying from gluten and looking for a healthier plate of food. Not only is this rice simple to put together but it will get all those cauliflower haters to rethink their stance on this delicious cruciferous vegetable.

other gluten & grain free starch alternatives
Artichoke & Spinach Potato Pizza 
Barbecue 'Chicken' Butternut Squash Pizzas 
BBQ Tofu Pizza with Cauliflower Crust

Grain & gluten free cauliflower rice with rosemary topped with roasted sweet potato, red onion, crisp watercress and a drizzle of spicy chili oil. 

Roasted Cauliflower Rosemary Rice
1 head cauliflower, broken into florets, no stems
1 tbl dried rosemary
1 tsp salt
1/4 tsp pepper
1 cup shredded vegan mozzarella

Preheat the oven to 425.Combine the cauliflower, rosemary, salt and pepper in a food processor and pulse until the cauliflower is in tiny bits.
Pour the cauliflower on to a baking sheet and spread out into an even layer.
Bake for 30 minutes until crispy and golden brown.
Remove from the oven, toss in the cheese and serve.

Sweet Potato with Watercress & Chili Oil
serves 3
1-2 sweet potatoes, peeled, thinly sliced rounds
1/2 red onion, thinly sliced
2 tbl extra virgin olive oil
1 tbl chili oil, plus more for drizzling
salt, to taste
1 bunch watercress

Preheat the oven to 425.
Toss the sweet potato and onion with both oils and season with salt. Roast in a single layer on a baking sheet for 25 minutes until tender and caramelized.
Serve the roasted sweet potato with watercress and a drizzle of chili oil and salt.

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