I was dreaming of cauliflower today. It is so hard to just eat a little when it is roasted! This easy anti-inflammatory, low-histamine, vegan lunch or dinner is easy to make and delicious. I especially love the deeply roasted scallions as they come out as little scallion chips…. yum! Cauliflower is a nutrition superstar as it is rich in vitamin C, fiber and antioxidants sulphorane and glucosinolates which may help to reduce the risk of cancer and may help decrease the risk of heart disease.
Cauliflower Steak with Coconut Rice, Roasted Green Beans and Scallions
Total Time: 45 minutes
For the rice:
1C short grain brown rice
1/2C coconut cream solids (from 1 can of canned coconut cream, just don’t add the liquid from the can)
pinch of salt
1 3/4C water
For the veggies:
1 large cauliflower sliced across into cauliflower steaks
Seasoning for cauliflower: 1 tsp cumin, 1/4 tsp turmeric, 1/2 tsp garlic powder, pinch of salt, 2 Tbs diced scallions
1C green beans
1 bunch scallions (cleaned and cut in half, longways)
2 Tbs olive oil
pinch of salt
Toppings: 1/4C roasted pumpkin seeds
Put all of the rice ingredients into a medium pot. Heat over high heat until it comes to a boil then reduce to low to simmer rice until it is cooked. Stir occasionally, this will take about 40 minutes.
While rice is cooking, preheat oven to 400 degrees. Drizzle large sheet pan with olive oil and lay cauliflower on the pan, scallions and green beans. Sprinkle cumin, turmeric, diced scallions, garlic and a pinch of salt over the cauliflower. Sprinkle a pinch of salt on green beans and scallions. Drizzle remaining olive oil over the top of all of the veggies. Roast for 30-40 minutes until everything is golden brown, turning once about halfway through cooking.
When everything is golden and rice is cooked, add rice to plate with cauliflower steak, green beans, and scallion chips and top with roasted pumpkin seeds. Enjoy!
This meal freezes very well, simply make separate portions of all components and then reheat for a quick lunch.