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.
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
- ⅓cupcranberriesdried, for toppings
- fresh parsleychopped, for toppings
- cupParmesanfreshly-grated , for toppings
- pine nutstoasted, for toppings
Instructions
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Heat oven to 450 degrees F.
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Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally.
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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.
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Once the rice is cooked and tender, drain off any extra stock. Stir in the lemon juice until completely combined.
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Taste and season with salt and pepper, if needed. Set aside.
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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.
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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.
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Once everything is ready to go, combine the rice and cauliflower or mushroom mixture in a serving dish.
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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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