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Roasted Cauliflower and Black Rice Salad

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An easy, healthy and delicious warm rice salad that incorporates uber healthy black rice and cauliflower. Make a vegan version by skipping the feta cheese. 

Ingredients

Scale
  • 1 cup black rice
  • 1 3/4 cups chicken or vegetable stock
  • 1 head cauliflower
  • Splash olive oil
  • Splash of chili oil
  • 1/4 cup of crumbled feta cheese (optional)
  • 2 green onions, sliced, including green and white parts
  • 3 ounces baby spinach or arugula (optional)

Instructions

  1. Heat your oven to 400 degrees. Rinse black rice well and place in a pot. Add chicken or vegetable broth and bring to a boil. Reduce heat to low, cover and cook 30 minutes until rice is al dente and the liquid has been absorbed. Check to see if it is drying out too quickly and add a little more broth if needed. Remove from heat and allow to sit for 10 minutes before fluffing with a fork. 
  2. Cut cauliflower into bite-sized florets and put on baking sheet. Sprinkle with a splash of olive oil and toss with your hands to fully cover. Season with kosher salt and pepper. Place in the hot oven and roast for about 20 minutes until fork tender, turning once half way through. 
  3. If using spinach or arugula, place a layer of spinach over a shallow platter. Spread black rice over spinach and top with cauliflower. Drizzle with olive oil and chili oil and garnish with feta cheese and green onions. 

Notes

There are many different types of black rice and the different varieties may have different cooking requirements. Double check your package instructions for the specific cooking times and rice to liquid volume. Also avoid glutinous black rice for this recipe. 

Find it online: https://somethingnewfordinner.com/recipe/roasted-cauliflower-and-black-rice-salad/

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