Cooking Instructions: Chop cauliflower into bite sized florets. Toss with olive oil and coat evenly. Arrange on 2 baking sheets in a single layer. Roast on centre and lower third racks at 425°F (220°C) for 25 to 35 minutes until golden brown.
Meanwhile, sauté onion and thyme in butter for 2 minutes over medium high heat. Stir in Dijon, hot sauce, pepper, salt and flour. Slowly pour in broth and milk stirring constantly. Bring to a simmer and stir in 1/2 cup (125 mL) cheddar. Remove from heat, pour sauce into a large heatproof bowl, add roasted cauliflower, peas, and rice. Toss to coat and transfer to a 9X13 inch (3 L) baking dish. In a small bowl, combine 1/2 cup (125 mL) cheddar, panko and chives. Sprinkle evenly over cauliflower rice mixture. Bake at 400°F (200°C) for 25 to 30 minutes until bubbly and top is golden brown.
SOURCE: USA Rice
1 large head cauliflower 1 tbsp (15 mL) olive oil 1 cup (250 mL) onion 2 tbsp (30 mL) thyme 3 tbsp (45 mL) butter 1 tbsp (15 mL) Dijon mustard 2 tsp (10 mL) hot sauce 1/4 tsp (1 mL) pepper 1/4 tsp (1mL) salt 1/4 cup (60 mL) flour 1 cup (250 mL) vegetable broth 2 cups (500 mL) milk 1 cup (250 mL) shredded extra old cheddar cheese 1 cup (250 mL) peas 2 cups (500 mL) cooked U.S. red rice 1/3 cup (75 mL) panko breadcrumbs 2 tbsp (30 mL) chopped chives
PER SERVING (1/6 recipe): 361 calories, 17 g fat, 9 g saturated fat, 42 mg cholesterol, 528 mg sodium, 41 g carbohydrates, 5 g fibre, 14 g protein. % RDI: 25% calcium, 10% iron, 20% vitamin A, 120% vitamin C.
Servings: 4 to 6
Western Rice Mills Ltd 1059 - 11111 Twigg Place, Richmond, BC V6V 0B7 Canada SEE MAP