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Roasted Cauliflower Wedges with Mushroom and Tomato Relish

Roasted Cauliflower Wedges with Mushroom and Tomato Relish
Prep Time
15 min
Cook Time
25 min
Yields
4 servings

The roasted cauliflower’s nutty taste paired with the tangy relish won’t leave you missing the meat in this vegetarian meal. Brought to you by Uncle Ben’s.

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ingredients

1
cup (250 mL) UNCLE BEN'S® Original CONVERTED® Brand Rice
1
heads cauliflower, trimmed
½
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
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directions

Step 1

Prepare the UNCLE BEN’S® Original CONVERTED® Brand Rice without butter and salt. Meanwhile, preheat the oven to 425ºF (220ºC). 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.

Step 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.

Step 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.

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