Creamy Cauliflower Roasted Vegetables with Brown Rice
Author: Michael Nolan
Prep time:
Cook time:
Total time:
Serves: 2 servings
Ingredients
1 cup uncooked brown rice
½ head of cauliflower, cut into manageable pieces
1 cup non-dairy milk
2 medium zucchini, sliced into ½” coins
2 carrots, cut into 1” pieces
1 medium turnip, cut into 1” cubes
1 purple onion, quartered with the root still intact (to keep it together)
3 cloves garlic
olive oil
salt & pepper
⅛ cup nutritional yeast (optional, but delicious)
Instructions
Heat the oven to 425F degrees
Cook brown rice according to package instructions.
Place zucchini, carrots, turnip, and onion in a large mixing bowl and toss to coat with olive oil. Spread on a baking sheet and sprinkle with salt & pepper.
Tear a small sheet of aluminum foil and place the garlic cloves in the center. Drizzle olive oil. Sprinkle with salt & pepper and fold the aluminum foil into a small packet. Add to the baking sheet.
Roast in the oven for 30 minutes. Remove the garlic packet and check vegetables for doneness. Continue to cook in 5 minute intervals as needed.
While the vegetables are roasting, boil the cauliflower in a medium saucepan for 10 minutes, or until tender. Drain.
Transfer cauliflower, roasted garlic, non-dairy milk, and ½ teaspoon of salt to a blender. Blend on high speed until creamy.
When vegetables are done, stir creamy cauliflower sauce into the brown rice and divide into 2 bowls. Top the rice with the roasted vegetables and serve!
Recipe by My Earth Garden at http://www.myearthgarden.com/2015/08/creamy-cauliflower-vegetables-with-brown-rice/