Creamy Cauliflower Roasted Vegetables with Brown Rice
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • 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)
  1. Heat the oven to 425F degrees
  2. Cook brown rice according to package instructions.
  3. 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.
  4. 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.
  5. 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.
  6. While the vegetables are roasting, boil the cauliflower in a medium saucepan for 10 minutes, or until tender. Drain.
  7. Transfer cauliflower, roasted garlic, non-dairy milk, and ½ teaspoon of salt to a blender. Blend on high speed until creamy.
  8. 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