Sticky Cauliflower and Herby Crunchy Rice by @maxlamanna

55 min
Medium

4 servings

🥦

2

Cauliflower

🍚

300 g

Wild Rice

🌿

25 g

Fresh Parsley

🌱

25 g

Fresh Mint

❤️

1 small

Pomegranate

🍋

1 lemon

Lemon Zest

🫒

60 ml

Olive Oil

🟡

10 ml

Dijon Mustard

🥜

60 g

Roasted Pistachios

🥣

30 ml

Tahini

🧂

Salt

🫚

Black Pepper

⚪

18 g

Sesame Seeds

💧

600 ml

Water

🍯

30 ml

Pomegranate Molasses

🍁

15 ml

Maple Syrup

🫒

2 tbsp

Olive Oil

🟤

4 g

Ground Coriander

🌶️

15 ml

Harissa Paste

🍋

45 ml

Lemon Juice

Preparation Steps

  1. Step 1/25

    Preheat the oven to 220°C, or 200°C fan.

  2. Step 2/25

    Add the pomegranate molasses, maple syrup, 2 tablespoons olive oil, ground coriander, harissa paste, and lemon juice to the small bowl.

    pomegranate molasses
    maple syrup
    olive oil
    ground coriander
    harissa paste
    lemon juice
    🥣small bowl
    🥄measuring spoons

  3. Step 3/25

    Mix the glaze ingredients until smooth.

    🥣small bowl
    🥄wooden spoon

  4. Step 4/25

    Cut each cauliflower into 4 large wedges through the root, leaving the leaves attached if desired.

    cauliflower
    🔪knife
    🪵cutting board

  5. Step 5/25

    Arrange the 8 cauliflower wedges on the baking tray.

    cauliflower
    🍪baking tray

  6. Step 6/25

    Brush the cauliflower wedges generously with the prepared glaze.

    cauliflower
    pomegranate molasses
    maple syrup
    olive oil
    ground coriander
    harissa paste
    lemon juice
    🍪baking tray
    🖌️pastry brush
    🥣small bowl

  7. Step 7/25

    Season the glazed cauliflower wedges with salt and black pepper.

    salt
    black pepper
    🍪baking tray

  8. Step 8/25

    Roast the cauliflower for 25 minutes until charred and soft.

    cauliflower
    🍪baking tray

  9. Step 9/25

    Turn the cauliflower wedges over and roast for 10 more minutes.

    cauliflower
    🍪baking tray

  10. Step 10/25

    Rinse the wild rice under cold running water until the water runs clear.

    wild rice
    water
    🧺colander

  11. Step 11/25

    Drain the rinsed wild rice and transfer it to the saucepan.

    wild rice
    🧺colander
    🍲saucepan

  12. Step 12/25

    Add 600 ml cold water to the saucepan with the wild rice.

    wild rice
    water
    🍲saucepan

  13. Step 13/25

    Bring the rice and water to a boil.

    wild rice
    water
    🍲saucepan

  14. Step 14/25

    Cover the saucepan and simmer the rice for 15 minutes until tender.

    wild rice
    🍲saucepan
    🫕lid

  15. Step 15/25

    Remove the saucepan from the heat and let the rice steam, covered, for 5 minutes.

    wild rice
    🍲saucepan
    🫕lid

  16. Step 16/25

    Transfer the cooked wild rice to the mixing bowl.

    wild rice
    🍲saucepan
    🥣mixing bowl
    🥄wooden spoon

  17. Step 17/25

    Add most of the parsley, mint, pomegranate seeds, lemon zest, 2 tablespoons olive oil, and Dijon mustard to the rice.

    wild rice
    fresh parsley
    fresh mint
    pomegranate
    lemon zest
    olive oil
    🟡Dijon mustard
    🥣mixing bowl
    🥄wooden spoon

  18. Step 18/25

    Stir the rice mixture until the herbs and dressing are evenly distributed.

    wild rice
    fresh parsley
    fresh mint
    pomegranate
    lemon zest
    olive oil
    🟡Dijon mustard
    🥣mixing bowl
    🥄wooden spoon

  19. Step 19/25

    Fold most of the roasted pistachios into the herby rice.

    roasted pistachios
    🥣mixing bowl
    🥄wooden spoon

  20. Step 20/25

    Season the herby rice with salt and black pepper.

    salt
    black pepper
    🥣mixing bowl
    🥄wooden spoon

  21. Step 21/25

    Add the tahini and a splash of water to the clean jam jar.

    tahini
    water
    🫙jam jar

  22. Step 22/25

    Seal the jam jar and shake until the tahini sauce is smooth and drizzleable.

    tahini
    water
    🫙jam jar

  23. Step 23/25

    Spoon the herby wild rice onto the serving platter.

    wild rice
    🍽️serving platter
    🥄wooden spoon

  24. Step 24/25

    Arrange the roasted sticky cauliflower wedges over the rice.

    cauliflower
    🍽️serving platter

  25. Step 25/25

    Drizzle the tahini sauce over the dish and scatter with the reserved herbs, pistachios, and sesame seeds.

    tahini
    fresh parsley
    fresh mint
    roasted pistachios
    sesame seeds
    🍽️serving platter
    🫙jam jar

Composition

Ingredients

Types

Vegetables, Grains, Herbs, Fruit, Fats and Oils, Condiments, Nuts, Seeds, Seasonings, Water, Sweeteners, Spices

Ingredients

Cauliflower, Wild rice, Fresh parsley, Fresh mint, Pomegranate, Lemon zest, Olive oil, Dijon mustard, Roasted pistachios, Tahini, Salt, Black pepper, Sesame seeds, Water, Pomegranate molasses, Maple syrup, Ground coriander, Harissa paste, Lemon juice

Allergens

Mustard, Tree nuts, Sesame

Dietetics

Dietary regimen

Vegan, Vegetarian, Plant-based, Dairy-free, Egg-free, Gluten-free

Calories

650 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 83g, Dietary fiber: 14g, Total fat: 31g, Saturated fat: 4g, Sugars: 16g

Nutritional Information

Minerals

Potassium: 970mg, Calcium: 150mg, Iron: 4.8mg, Magnesium: 145mg, Sodium: 400mg

Vitamins

Vitamin C: 105mg, Vitamin K: 58mcg, Folate: 130mcg, Vitamin B6: 0.7mg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

25 steps

Equipments

Utensils

small bowl, measuring spoons, knife, cutting board, baking tray, pastry brush, saucepan, lid, colander, mixing bowl, wooden spoon, jam jar, serving platter

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, Grain Bowl, Vegetable Dish

Occasions

Weeknight Dinner, Lunch, Dinner Party, Meatless Monday

Origin

Source

Platform

instagram

Original Creator

@maxlamanna

Origin

Cuisine

Modern British, Middle Eastern-inspired, Mediterranean-inspired

Geographic

United Kingdom, London

Various

Aspect

Texture

Tender, Charred, Sticky, Crunchy, Chewy, Creamy, Fluffy

Flavors

Sweet, Tangy, Spicy, Nutty, Herby, Savory, Citrusy, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep tahini sauce separately if possible,Reheat cauliflower and rice thoroughly before serving), freezer : 2 months (Freeze rice and cauliflower in separate airtight containers,Do not freeze fresh herbs, pomegranate seeds, pistachios, or tahini sauce for best texture,Thaw overnight in the fridge before reheating)