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.

Roasted Vegetable Salad with Basil Vinaigrette & Chili Oil

The weather is getting warmer and that usually has a good effect on my diet. I tend to want to eat better and not many things taste better than lightly roasted vegetables tossed with dressing made with fresh basil. This salad is easy to make and even easier to eat.

Roasted asparagus, red bell pepper, artichokes, corn and pickled sea beans tossed with chili oil and a quick and bright vinaigrette made with basil and olive oil.

Roasted Vegetable Salad
1/2 bunch asparagus, 3" pieces
1 red bell pepper, medium dice
1-15oz can quartered artichoke hearts, drained and rinsed
1 1/2 cup fresh (or frozen and thawed) corn kernels
2 tbl extra virgin olive oil
1 tsp-1 tbl chili oil (found in the Asian aisle)
1 tsp lemon zest (reserve juice for vinaigrette)
salt and pepper
4 cups baby arugula
10 fresh basil leaves, roughly torn
1 handful pickled sea beans, or store-bought pickled green beans

Preheat the oven to 425. Toss the asparagus, bell pepper, artichoke hearts and corn with olive oil and the amount of chili oil desired to match your heat preference. Toss with lemon zest and season with salt and pepper. Arrange in a single layer on a baking sheet and roast for 25 minutes, tossing once in between.
Toss the vegetables in some basil vinaigrette and arrange on top of arugula and basil. Garnish with sea beans. Drizzle with any remaining dressing.

Basil Vinaigrette
1/4 cup fresh basil leaves
3 tbl chopped fresh parsley
1 tbl fresh lemon juice
1 tbl white wine vinegar
1/4 cup extra virgin olive oil
salt and pepper to taste

Combine the basil, parsley, lemon juice and vinegar in a food processor. Blend. Stream in the olive oil and continue to process into a smooth dressing. Taste and season with salt and pepper.