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.
ingredients
directions
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.
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.
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.