Roasted Curry Cauliflower with Snap Peas and Wild Rice
Ingredients
- 1 medium head of cauliflower - trim off leaves and thick stalk
- 4 tbsp nutritional yeast
- 1/8 tsp black pepper
- 1 tbsp maple syrup
- 2 tsp Dijon mustard
- 2 tsp curry
- 2 small yellow beets - trimmed and peeled
- 4 cups spinach - raw
- 2 cups cooked wild rice
- 1 small onion
- 3 oz snap peas - trimmed
- 1 clove garlic - minced
- 1/4 cup low-sodium vegetable broth
Instructions
- Preheat the oven to Bake at 400°F.
- In a small bowl mix together the nutritional yeast, black pepper, maple syrup, Dijon mustard and curry.
- Place the cauliflower head on a large piece of foil and spread the curry mixture over the cauliflower. Wrap up the cauliflower.
- Also wrap up the prepared beets in foil.
- Place both the cauliflower head and the beets in the oven and cook for 30 minutes.
- Meanwhile prepare the spinach and set aside.
- In a large pan, heat the vegetable broth and add the onion and garlic. Sauté for 3 to 5 minutes. Add the snap peas and cover with a lid and allow them to steam cook for 1 to 2 minutes. Add the wild rice and heat it through.
- Divide the cauliflower, beets, and rice mixture on to two plates and serve.
Notes
If you wish you can cut up the cauliflowers into bite size pieces before cooking.
You can also cook the spinach along with the rice dish by adding it to the rice mixture, cover the pan and cook until wilted.
You can also cook the spinach along with the rice dish by adding it to the rice mixture, cover the pan and cook until wilted.
Nutrition
Calories: 424kcalCarbohydrates: 63gProtein: 25.2gFat: 3.5gSodium: 342.4mg