Cauliflower Wild Rice Pilaf
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 8
Ingredients
  • For pilaf:
  • 1 cup wild rice
  • 1 cup puy lentils
  • 1 tsp cumin powder
  • 1 tsp cayenne or paprika, for less heat
  • ½ tsp ground black pepper
  • 1 tsp sugar
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 cups vegetable stock or water
  • 1 tbsp olive oil
  • Salt to taste
  • Juice of one lemon
  • For roasted cauliflower:
  • 1 head of cauliflower, florets separated
  • ½ tsp cayenne or paprika
  • ½ tsp ground cumin
  • 3 cloves garlic, thinly sliced
  • 1 tsp garam masala
  • 1 tbsp extra virgin olive oil
  • Salt to taste
Instructions
  1. Mix all of the roasted cauliflower ingredients together in a baking dish. Preheat the oven to 400 degrees Fahrenheit and roast for 45 minutes or until tender but slightly al dente.
  2. To make the pilaf, heat the oil in a large pot and add the onions. Add salt, ground black pepper and sugar and saute, stirring frequently, until the onions soften and then turn golden-brown.
  3. Add the garlic, cayenne, ground cumin and salt and saute for a minute.
  4. Add the wild rice and puy lentils and mix thoroughly.
  5. Add the vegetable stock or water, bring it to a boil, cover the pot with a tight-fitting lid, lower the heat to simmer and let it cook for an hour.
  6. When the rice is done, open the pot, fluff the rice and lentils gently with a fork, and mix in the roasted cauliflower and lemon juice.
  7. Serve hot or at room temperature.
Nutrition Information
Calories: 221 Fat: 4.2 grams Sugar: 2 grams Fiber: 15.9 Protein: 14.6
Recipe by Holy Cow! at http://holycowvegan.net/2014/03/cauliflower-wild-rice-pilaf.html