Roasted Cauliflower, Mushroom, and Wild Rice Recipe

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Everett Dean Modified: March 21, 2022
Roasted Cauliflower, Mushroom, and Wild Rice Recipe

How To Make Roasted Cauliflower, Mushroom, and Wild Rice

Head for a healthy meal to start your day with this roasted cauliflower and rice stuffing recipe made with a touch of sweetness from cranberries.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes

Serves:

Ingredients

  • 2tbspolive oildivided
  • 1white onionsmall, peeled, and diced
  • 5garlic clovesminced
  • 2cupswild rice blend
  • 3cupsvegetable stockor half stock and half dry white wine
  • 4 tbsplemon juice
  • 1head cauliflowersmall, cut into florets
  • 16ozbaby bella mushroomshalved or quartered
  • cupcranberriesdried, for toppings
  • fresh parsleychopped, for toppings
  • cupParmesanfreshly-grated , for toppings
  • pine nutstoasted, for toppings

Instructions

  1. Heat oven to 450 degrees 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.

  3. Add the garlic and sauté for 1 minute, stirring occasionally.  Add the rice and cook for 30 seconds, stirring occasionally. Add the vegetable stock and cook the rice according to package instructions.

  4. Once the rice is cooked and tender, drain off any extra stock.  Stir in the lemon juice until completely combined. 

  5.  Taste and season with salt and pepper, if needed.  Set aside.

  6. Meanwhile, turn the cauliflower and mushrooms onto a large baking sheet.  Drizzle evenly with the remaining 1 tablespoon olive oil, and toss until everything is evenly coated.

  7. 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.

  8. Once everything is ready to go, combine the rice and cauliflower or mushroom mixture in a serving dish. 

  9. Sprinkle evenly with the cranberries, parsley, Parmesan (if using), and pine nuts. Feel free to also crack some extra black pepper on top, if desired. Serve warm.

Nutrition

  • Calories: 218.28kcal
  • Fat: 4.31g
  • Saturated Fat: 0.67g
  • Monounsaturated Fat: 2.58g
  • Polyunsaturated Fat: 0.76g
  • Carbohydrates: 39.15g
  • Fiber: 5.08g
  • Sugar: 4.73g
  • Protein: 9.41g
  • Sodium: 42.16mg
  • Calcium: 40.51mg
  • Potassium: 622.30mg
  • Iron: 1.66mg
  • Vitamin A: 15.69µg
  • Vitamin C: 45.93mg
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