Wild Rice with Roasted Cauliflower

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
  • pepper
  • 2 cups wild rice
  • 1 cup slivered almonds
  • ½ cup chopped fresh mint
  • ½ cup golden raisins


  1. 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.
  2. 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.
  3. In a large bowl, toss the wild rice with cauliflower, mint, almonds and golden raisins. Dress generously with olive oil, salt and pepper.




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