Butter Cauliflower with Wild Rice

Butter Cauliflower with Wild Rice is a delicious, vegetarian meal that’s ready in 30 minutes! 

Hello, Monday!

I’m ready for some sunshine and warmer weather. Who’s with me? Also, is it weird that May is next week?

Oh, goodness. If May is next week that means Mother’s Day is around the corner. What to do, what to do? I really want to have photos taken. Is it still kosher to have front porch photos taken? Charlie is getting bigger and I need family photos! 

What are you thinking about doing for Mother’s Day? It would be awesome to have some restrictions lifted, but I really don’t think that will happen just yet. It will for sure happen on Father’s Day. Just you wait. 

Anyway, let’s chat about today’s recipe: Butter Cauliflower with Wild Rice. If you’re like me you might have accidentally panicked purchased a sh$t load of rice and this is a great way to use it up! Rice and I still don’t get along. Thankfully Bret is home to cook up a batch or two. 

You know how you can’t get along with everyone….what if food is the same way? Food for thought.

Well, I will say you will definitely get a long with this dish. I have a mild obsession with this Butter Cauliflower sauce. It’s super simple to make, but tastes luxurious. If veggies aren’t your thing you can certainly sub in beans or ground chicken. Seriously, whatever tickles your fancy.

Serve it over wild rice or any type of grain and you have a fabulous meatless Monday meal in 30 minutes! 

Butter Cauliflower with Wild Rice

Ingredients:

  • 1 large head cauliflower, cut into florets
  • 2 tbsp olive oil, divided
  • salt and pepper
  • 1/3 cup chopped yellow onion
  • 1 garlic clove, minced
  • 2 tsp fresh ginger, grated
  • 1 tbsp garam masala
  • 2 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne
  • 6 ounces tomato paste
  • 1 14oz can unsweetened coconut milk
  • 1 tbsp sour cream
  • 1 tbsp unsalted butter
  • 1 15oz can chickpeas, drained, rinsed
  • 4 cups cooked wild rice
  • Fresh chopped parsley, for garnish

Directions:

  1. Preheat an oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.
  2. Place cauliflower florets on a baking sheet and drizzle tops with 1 tbsp olive oil, salt and pepper. Roast the cauliflower for about 15 minutes or until golden brown. Remove from oven and set aside.
  3. While the cauliflower cooks, preheat a skillet to medium high heat. Add the remaining tbsp of olive oil to the skillet along with onion, garlic, ginger, salt, and pepper. Stir to combine and cook for a few minutes.
  4. Next, stir in the garam masala, curry powder, turmeric, and cayenne. Let it cook for a minute.
  5. Add in the tomato paste and coconut milk. Keep stirring until everything is well combined. Reduce the heat to medium low. You want the sauce to thicken a little.
  6. Next, stir in the sour cream, butter, chickpeas, and reserved roasted cauliflower. Toss everything together.
  7. To serve, place a cup of rice into a bowl and top with butter cauliflower. Garnish with fresh parsley.
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