Chili Roasted Cauliflower Recipe
with tomato cauliflower sauce, & wild dukkah rice, chickpea, black lentil potato
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Ingredients
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Chili Roasted Cauliflower
Tomato Cauliflower Sauce
Wild Dukkah Rice
Method
Chili Roasted Cauliflower
- 1
Prepare the Cauliflower
Preheat your oven to 425°F (220°C). Cut the cauliflower into florets and place them in a mixing bowl.
- 2
Season the Cauliflower
Drizzle the olive oil over the cauliflower and sprinkle with chili powder, salt, and pepper. Toss until the cauliflower is evenly coated.
- 3
Roast the Cauliflower
Spread the seasoned cauliflower on a baking sheet in a single layer and roast for 25-30 minutes, or until golden brown and tender, tossing halfway through.
Tomato Cauliflower Sauce
- 4
- 5
Combine Ingredients
Add canned tomatoes, chopped cauliflower, vegetable broth, salt, pepper, and basil to the saucepan. Stir well.
- 6
Simmer the Sauce
Bring to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the cauliflower is tender.
- 7
Blend the Sauce
Use an immersion blender to puree the sauce until smooth. Adjust seasoning if necessary.
Wild Dukkah Rice
- 8
Cook the Rice
In a pot, bring vegetable broth to a boil. Add brown rice, cover, and reduce heat. Cook for 45-50 minutes until rice is tender.
- 9
- 10
Mix the Dukkah
Once the rice is cooked, fluff it with a fork and mix in the dukkah spice mix. Combine with the chickpea and lentil mixture.