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Cauliflower baked rice

Cauliflower baked rice in two bowls

Cauliflower baked rice

Name: Cauliflower baked rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 1 cauliflower (around 800g); 1 red onion thinly sliced; 2 tbsp olive oil; 400g basmati rice; 50g dried cranberries raisins or sultanas; 3 tbsp white wine vinegar; 3 tbsp extra virgin olive oil; 1 tbsp honey; 1 small garlic clove crushed; 2 shallots finely chopped; 50g pitted green olives roughly chopped; 80g feta crumbled; 5g mint leaves finely chopped; 10g parsley finely chopped, plus a few whole leaves to serve

Ailsa Burt

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4 out of 5.4 ratingsRate

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Enjoy this easy rice dish for a flavour-packed veggie main or serve alongside grilled meats, such as lamb chops or fish. It will be on the table in an hour

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 cauliflower

(around 800g)
1 red onion

thinly sliced
2 tbsp olive oil
400g basmati rice
50g dried cranberries

raisins or sultanas

For the dressing

3 tbsp white wine vinegar
3 tbsp extra virgin olive oil
1 tbsp honey
1 small garlic clove

crushed
2 shallots

finely chopped
50g pitted green olives

roughly chopped
80g feta

crumbled
5g mint leaves

finely chopped
10g parsley

finely chopped, plus a few whole leaves to serve

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Nutrition: Per serving (8)

kcal302
fat7g
saturates2g
carbs49g
sugars11g
fibre4g
protein9g
salt1.2g

Method

step 1

Heat the oven to 240C/220C fan/ gas 9. Discard any tatty outer leaves on the cauliflower, then cut into florets and slice the stalk and leaves into bite-sized pieces. Tip into a bowl with the onions and olive oil, season, toss together and set aside.
step 2

Tip the rice into a sieve and wash under cold running water until the water runs clear. Tip into a large baking dish with the cranberries, raisins or sultanas and season with 1 tsp sea salt and lots of pepper. Pour over 700ml boiling water and top with the cauliflower and onion mix. Cover with a layer of foil and seal well. Bake for 25-30 mins, then remove the foil and cook for a further 5 mins until the rice is cooked and all the liquid has been absorbed. Leave to stand for 5 mins.
step 3

Meanwhile, mix the vinegar, olive oil, honey and garlic in a bowl. Tip in the remaining dressing ingredients, stir to combine, season to taste and set aside. Fluff up the cooked rice with a fork and spoon the dressing over the top. Scatter over the whole parsley leaves to serve.

Recipe from Good Food magazine, December 2023

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A star rating of 4 out of 5.4 ratings

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