Healthy Garden Vegetable Rice with Creamy Cauliflower-Garlic Sauce
So this is a recipe I don’t even know what to say about… It’s just that good. I think Cauliflower’s are the most genius vegetable because they are so transparent. I can’t get over how much can be done with them! I’d say that if you love vegetables, love cheesy, creamy rice… Try this. Do it. You’ll love it! Not to mention Spring is here and Summer is only right around the corner, so it made perfect sense to make something bright and seasonal!
This recipe is great for a side dish, or main dish with a protein added to it! You will be amazed by the comforting, creamy taste to it that is actually a healthy ingredient. Next time you want to make a cheesy rice dish, swap for this with almost 3/4 less fat than the average recipe from milks/cheeses and added nutrients with the loads of beautiful, colorful garden vegetables! I’m sold.
Rice & Vegetables:
- 1 cup brown rice
- 2 cups water
- 2 zucchini (one yellow, one green), sliced thin and cut into fourths
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- salt & pepper to taste
- 1/4 cup mozzarella cheese, shredded
- 1/4 cauliflower head, cut small
- 1/3 cup water
- 1 1/2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 tsp salt
- 1/4 tsp pepper
Bring 2 cups water to a boil in pot, bring to simmer and cover with 1 cup brown rice and a pinch of salt. Let simmer, stirring every so often until water has evaporated (20-25 minutes).
For your cauliflower sauce, place cauliflower heads in pot with 1/3 cup water (or however much is needed to partially cover the vegetables). Bring to a simmer and let cook for 5 minutes then drain. Empty cauliflower into blender and/or food processor.
Using the same pan used for cauliflower combine butter, olive oil, salt, pepper, and garlic cloves. Cook for about 1 minutes, stirring frequently to avoid burning the garlic. When garlic has a slightly soft brown to it, add to blender with cauliflower. Set on medium to high till it turns into a creamy texture! If you feel your sauce is too thick add a little chicken broth, water or milk.
I used the same pan from the cauliflower for my vegetables. On medium heat add olive oil, zucchinis, tomatoes and dash of salt. Sauté for about 5 minutes till veggies soften and start to wrinkle.
When rice is done, add your beautiful cauliflower sauce, mozzarella cheese and salt and pepper to taste. Lay garden vegetables on top and enjoy!!