Rice, Cauliflower & Raisins


#54: Soak up the flavor

1/2 head small to medium cauliflower (a wonderful ORANGE one featured here!)
1/2–1 tbs of oil (I love safflower for roasting)
1/4 cup raisins
juice of one lemon
a fistful of baby red and green romaine
drizzle of Brianna’s Real French Vinaigrette
1/2 cup of cooked rice
10–15 pecan pieces

  • For the topping The night before, roast bite sized florets of cauliflower in oil in a 450° oven for 15–20 minutes. While that is working, combine lemon juice, garlic and raisins. Add cauliflower and stir occasionally until cooled to room temperature.
  • Assembly When ready to eat, warm leftover rice and pile on topped of dressed greens. Heat up cauliflower and raisin mixture a bit if you like, then spoon on to place. Sprinkle with pecans.