Golden-roasted cauliflower florets are served on a herbaceous bed of steamed basmati rice dotted with fresh parsley, silky onion & green bell pepper. Served with dollops of chimichurri and fresh parsley for garnish. Everyone at the dinner table won’t be able to be anything else than impressed, Chef!
Roasted Cauliflower & Chimichurri Rice
Roasted Cauliflower & Chimichurri Rice
with button mushrooms
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Button Mushrooms
- Cauliflower Florets
- Fresh Parsley
- Garlic Clove/s
- Garlic Cloves
- Onion
- Onions
- Pesto Princess Chimichurri Sauce
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
FLAVOURFUL FLORETS
Preheat the oven to 200°C. Spread the cauliflower on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
READY THE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Onion & MMMUSHROOMS
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until slightly softened, 2-3 minutes (shifting occasionally). Add the mushroom and fry until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic.
ADD SOME GREEN
Once the mushrooms are done, remove the pan from the heat and toss through the rice, ½ the chimichurri, and ½ the parsley, and season. In a small bowl, loosen the remaining chimichurri with water in 5ml incrememnts and season.
GORGEOUS!
Make a bed of the loaded rice and top with the golden cauli. Finish it off with the remaining chimichurri and parsley. There it is, Chef, dinner is ready!
Cauliflower Florets - 200g
White Basmati Rice - 75ml
Onion - 1
Button Mushrooms - 125g
Garlic Clove/s - 1
Pesto Princess Chimichurri Sauce - 30ml
Fresh Parsley - 3g
FLAVOURFUL FLORETS
Preheat the oven to 200°C. Spread the cauliflower on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
READY THE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Onion & MMMUSHROOMS
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until slightly softened, 2-3 minutes (shifting occasionally). Add the mushroom and fry until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic.
ADD SOME GREEN
Once the mushrooms are done, remove the pan from the heat and toss through the rice, ½ the chimichurri, and ½ the parsley, and season. In a small bowl, loosen the remaining chimichurri with water in 5ml incrememnts and season.
GORGEOUS!
Make a bed of the loaded rice and top with the golden cauli. Finish it off with the remaining chimichurri and parsley. There it is, Chef, dinner is ready!
Cauliflower Florets - 400g
White Basmati Rice - 150ml
Onion - 1
Button Mushrooms - 250g
Garlic Clove/s - 2
Pesto Princess Chimichurri Sauce - 60ml
Fresh Parsley - 5g
FLAVOURFUL FLORETS
Preheat the oven to 200°C. Spread the cauliflower on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
READY THE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Onion & MMMUSHROOMS
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until slightly softened, 2-3 minutes (shifting occasionally). Add the mushroom and fry until golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic.
ADD SOME GREEN
Once the mushrooms are done, remove the pan from the heat and toss through the rice, ½ the chimichurri, and ½ the parsley, and season. In a small bowl, loosen the remaining chimichurri with water in 5ml incrememnts and season.
GORGEOUS!
Make a bed of the loaded rice and top with the golden cauli. Finish it off with the remaining chimichurri and parsley. There it is, Chef, dinner is ready!
Cauliflower Florets - 600g
White Basmati Rice - 225ml
Onions - 2
Button Mushrooms - 375g
Garlic Cloves - 3
Pesto Princess Chimichurri Sauce - 90ml
Fresh Parsley - 8g
FLAVOURFUL FLORETS
Preheat the oven to 200°C. Spread the cauliflower on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
READY THE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Onion & MMMUSHROOMS
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until slightly softened, 2-3 minutes (shifting occasionally). Add the mushroom and fry until golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic.
ADD SOME GREEN
Once the mushrooms are done, remove the pan from the heat and toss through the rice, ½ the chimichurri, and ½ the parsley, and season. In a small bowl, loosen the remaining chimichurri with water in 5ml incrememnts and season.
GORGEOUS!
Make a bed of the loaded rice and top with the golden cauli. Finish it off with the remaining chimichurri and parsley. There it is, Chef, dinner is ready!
Cauliflower Florets - 800g
White Basmati Rice - 300ml
Onions - 2
Button Mushrooms - 500g
Garlic Cloves - 4
Pesto Princess Chimichurri Sauce - 125ml
Fresh Parsley - 10g
Frequently Asked Questions
What is the preparation time for Roasted Cauliflower & Chimichurri Rice?
The preparation time for Roasted Cauliflower & Chimichurri Rice with button mushrooms is between 25 and 40 minutes.
What is the total time required to make Roasted Cauliflower & Chimichurri Rice with button mushrooms?
The total time required to make Roasted Cauliflower & Chimichurri Rice with button mushrooms is between 35 and 50 minutes.
How many servings does Roasted Cauliflower & Chimichurri Rice provide?
4 servings
What are the main ingredients in Roasted Cauliflower & Chimichurri Rice?
Button Mushrooms, Cauliflower Florets, Fresh Parsley, Garlic Clove/s, Garlic Cloves, Onion, Onions, Pesto Princess Chimichurri Sauce, White Basmati Rice
What is the nutritional information of Roasted Cauliflower & Chimichurri Rice?
Calories: 497, Carbs: 86 grams, Fat: grams, Protein: 15.4 grams, Sugar: 15 grams, Salt: 348 grams
How do I prepare Roasted Cauliflower & Chimichurri Rice?
FLAVOURFUL FLORETS: Preheat the oven to 200°C. Spread the cauliflower on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway). GORGEOUS!: Make a bed of the loaded rice and top with the golden cauli. Finish it off with the remaining chimichurri and parsley. There it is, Chef, dinner is ready! ADD SOME GREEN: Once the mushrooms are done, remove the pan from the heat and toss through the rice, ½ the chimichurri, and ½ the parsley, and season. In a small bowl, loosen the remaining chimichurri with water in 5ml incrememnts and season. ONION & MMMUSHROOMS: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until slightly softened, 2-3 minutes (shifting occasionally). Add the mushroom and fry until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic. READY THE RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Roasted Cauliflower & Chimichurri Rice?
Button Mushrooms, Cauliflower Florets, Fresh Parsley, Garlic Clove/s, Garlic Cloves, Onion, Onions, Pesto Princess Chimichurri Sauce, White Basmati Rice
How many calories does Roasted Cauliflower & Chimichurri Rice have?
497 calories
How much fat content does Roasted Cauliflower & Chimichurri Rice have?
grams
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