This is a gluten-free and vegan side dish EVERYONE will love. This recipe yields about 10 cups, which feeds a crowd. If you want less, just cut it in half.
YIELD: 2 ½ quarts
- 8 cups cauliflower florets
- olive oil
- sea salt
- 2 cups wild rice
- 1 cup slivered almonds
- ½ cup chopped fresh mint
- ½ cup golden raisins
- Heat oven to 375 degrees. On a parchment-lined baking sheet, toss the cauliflower with olive oil, salt and pepper. Roast for 20 minutes, or until cauliflower is tender and caramelized.
- Fill a large saucepan with water and bring to a boil. Add salt and rice (cook it like pasta) – for about 1 hour until rice butterflies and has a chewy texture. Drain rice well in a colander.
- In a large bowl, toss the wild rice with cauliflower, mint, almonds and golden raisins. Dress generously with olive oil, salt and pepper.