While I'd certainly heard of it, cauliflower rice sounded like a strange idea, but I loved the ingredient list in Heidi's recipe so gave this a try. So glad I did! Who'd have thought to add orange to this combo? It added just the right touch of citrus to an already marvelous recipe. I made it for lunch and ended up having it for supper as well. I don't normally fuss this much for lunch, but sometimes I get in a salad rut and need a refreshing change. Frankly, I think it would be a super side dish for grilling...salad plus veggie all in one.
Roasted Cauliflower Rice
From Smitten Kitchen
1 medium-large head of cauliflower
3 tablespoons extra virgin olive oil
one orange, zest and juice
1 teaspoon caraway seeds, lightly crushed
2 medium cloves garlic, minced
1/2 teaspoon fine grain sea salt, plus more to taste
2/3 cup toasted hazelnuts, chopped
2 big handfuls pea sprouts or micro greens
1/4 cup thinly sliced radishes
3 tablespoons fresh marjoram
1/3 cup crumbled goat cheese
Heat oven to 375F with a rack in the top third. Cut the stems and florets from the head of cauliflower and chop them into small pieces resembling rice. You should end up with about 5 cups. Put the cauliflower in a large bowl and toss with the olive oil, zest of the orange, caraway, garlic, and sea salt. Arrange in a single layer on a large baking sheet and place in the oven for about 35 minutes, tossing once along the way (after 20 minutes), or until the cauliflower is tender and golden-edged.
Put the roasted cauliflower into a large bowl and toss with 1 tablespoon of freshly squeezed juice from the orange. Add the hazelnuts, pea sprouts, radishes, and marjoram. Toss well, taste and add more salt and orange juice if needed. Turn out into a bowl or platter, and finish with the goat cheese.