Cauliflower Baked Rice is a delightful twist on traditional rice dishes, offering a lighter and healthier alternative packed with flavour. This recipe combines tender cauliflower, aromatic Basmati rice and sweet dried fruit, all baked together to perfection.
Ingredients:
- 1 cauliflower (about 800g), grated or finely chopped
- 1 red onion, thinly sliced
- 2 tablespoons olive oil
- 400g Basmati rice, rinsed and drained
- 50g dried cranberries, raisins or sultanas
- For the dressing
- 3 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tablespoon honey
- 1 small clove of garlic, crushed
- 2 shallots, finely chopped
- 50g stoned green olives, roughly chopped
- 80g feta, crumbled
- 5g mint leaves, finely chopped
- 10g parsley, chopped, plus a few whole leaves to serve
Method of cooking:
Preheat the oven to 180°C (350°F) and grease a large baking tin with olive oil or cooking spray.
Grate or finely chop the cauliflower. Thinly slice the red onion.
Heat 1 tbsp of olive oil in a large saucepan over a medium heat. Add the basmati rice and cook for 1-2 minutes, stirring frequently.
Add 800ml water and bring to the boil. Reduce heat to low, cover and simmer for 10-12 minutes or until rice is tender and water is absorbed. Remove from the heat and leave covered for 5 minutes.
In a small bowl, whisk together the white wine vinegar, extra virgin olive oil, honey, crushed garlic and finely chopped shallots. Season to taste with salt and pepper.
In a large mixing bowl, combine the cooked Basmati rice, grated cauliflower, sliced red onion and dried cranberries (or other dried fruit).
Pour the rice mixture into the greased casserole dish. Drizzle the dressing evenly over the top.
Cover with foil and bake in the preheated oven for 25-30 minutes or until the cauliflower is tender and cooked through.
Remove the dish from the oven. Sprinkle the chopped mint, parsley, crumbled feta and chopped olives over the top.
Garnish with a few whole parsley leaves.
Serve warm as a delicious main dish or side dish.
