The roasted cauliflowers nutty taste paired with the tangy relish wont leave you missing the meat in this vegetarian meal. Brought to you by Uncle Ben's.
Directions for: Roasted Cauliflower Wedges with Mushroom and Tomato Relish
Ingredients
1 cup (250 mL) UNCLE BEN'S Original CONVERTED Brand Rice
1 heads cauliflower, trimmed
tsp (2 mL) each salt and prpper (approx.)
2 Tbsp (30 mL) olive oil, divided
8 oz (250 g) button mushrooms, quartered
1 cup (250 mL) grape tomatoes, halved
1 Tbsp (15 mL) white wine vinegar
2 Tbsp (30 mL) basil, finely chopped
Directions
1. Prepare the UNCLE BENS Original CONVERTED Brand Rice without butter and salt. Meanwhile, preheat the oven to 425F (220C). Use a large knife to cut through the head of cauliflower to make 8 wedges. Heat half the oil in a large, nonstick skillet set over medium heat.
2. Brown the cauliflower wedges, in batches, on the two cut sides; transfer to a parchment-lined baking sheet. Season on all over with salt and pepper. Bake for 25 minutes or until tender.
3. Heat the remaining oil in the same skillet set over medium-high heat. Add the mushrooms and cook for 5 minutes or until mushrooms are browned. Add the tomatoes and vinegar; simmer for 2 minutes. Remove from heat. Stir in basil and season with salt and pepper to taste. Serve cauliflower wedges over cooked rice and top with mushroom relish.
See more: Vegetables, Vegetarian, Mushrooms, Side, Quick and Easy