Cauliflower baked rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Ingredients
- 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
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.
