Roasted cauliflower is one of my absolute favorite winter time vegetables! I am definitely the person who needs to make an extra batch for my family because I end up snacking on it as soon as it comes out of the oven and tend to eat half of the pan myself before I have even served dinner. But beyond roasting, cauliflower is so versatile and I love incorporating it into any meals where I can! It’s truly a vegetable that is a jack of all trades if you will. From roasting, to pureeing, to everything in between, cauliflower is the veggie for the job! I love a good bowl situation during the week where I can add veggies, a grain, and maybe a fried egg and dinner is done, and cauliflower is the perfect veggie to add to any bowl mix up. My roasted cauliflower and spinach grain bowls are seriously one of my new favorite dinners and you are going to love them too!
This recipe happened sort of by accident. It was a use what’s left in the fridge kind of night and I ended up tossing all of the ingredients together and bam, it was magic! So much so that we have eaten this meal twice in the last week. This dish is definitely going to make my fellow roasted cauliflower fanatics super happy! I love that it could easily be breakfast, lunch, or dinner and truly has all of the components that every meal should have to stick with you and give you energy. If you need a little extra protein, just add a fried egg, legumes, or serve alongside some fish or chicken.
This recipe is one of those dishes that you can switch up based upon what you have in your fridge and pantry. Some other grain substitutes that work here besides wild rice would be farro, quinoa, white rice, or even an orzo would be great. For the greens, you could easily swap sautéed kale or any other leafy green of your liking. See what I mean? Don’t be scared to get creative with this recipe because this dish is very customizable and couldn’t be any easier to whip up!
You can make all of the components ahead of time if you are the meal prepping type, and then you will have easy lunches or easy dinners for a few days. I personally had leftovers for breakfast one morning I have to say, it was a fabulous idea.
I can’t recommend this recipe enough, especially if you are looking for more plant based recipes! This dish is a great one to try out! You are going to love it!
Ingredients:
1 Head Cauliflower, cut into bite size pieces
2 Tbsp. Olive Oil
1 Tsp. Kosher Salt + 1/2 Tsp.
1/2 Tsp. Black Pepper +1/8 Tsp.
2 Cups Cooked Wild Rice (or other grain of choice)
3 Cups Baby Spinach
1 Shallot, Sliced Thinly
Fried Eggs (optional)
Directions:
Preheat oven to 425 degrees.
Toss cauliflower with 1 tbsp. oil and 1 Tsp. salt and 1/2 Tsp. pepper until evenly coated and then place onto a parchment lined baking sheet and bake for 30-40 minutes until golden brown and crispy on edges.
While cauliflower cooks, add the remaining oil to a small skillet and heat over medium heat. When oil is heated, add shallot slices and season with the remaining salt and pepper and stir to coat with oil.
Quick fry the shallots, stirring every couple of minutes until shallots are golden brown. Remove and drain on a paper towel to remove excess oil.
In a large skillet add rice, cauliflower, and spinach and toss to combine over low heat until spinach is just wilted.
Sprinkle with crispy shallots and taste test for salt and pepper. Add more at this time if desired.
Top with a fried egg if desired and serve immediately.
Sounds pretty easy right? That’s because it IS! Happy cooking y’all!
