What you'll be getting:

Turmeric Cauliflower Bake

Per Serving

25 g onions (with oil, salt and pepper) 

125 g cannellini beans and baby greens (tossed with lemon juice, nutritional yeast, salt, pepper, garlic, thyme, sage) 

120 g cauliflower* (with avocado oil, turmeric, nutritional yeast, salt, pepper, thyme, sage, lemon juice, apple cider vinegar)

1/4 c basmati rice (not pictured, and it's optional) 

*FYI: The turmeric will stain your (or your child's) clothes. 

Equipment needed: lined sheet pan, large pan (pot of water if you decide to make rice) 

 

Preheat oven to 425

Place the cauliflower on the sheet pan and when the oven reaches 425, place in the oven. 

Set a timer for 15 minutes. 

The reason why I made the rice optional was for those of you that may have a larger appetite. The dish alone was enough for me, but my husband preferred eating it with a bit of rice for the carbohydrates. The cauliflower is filling, but I wanted to give the option of a starch. If you are making the rice, boil water and then cook rice for 10-12 minutes before draining. 

While the cauliflower is baking, start cooking the onions on medium heat. Cooking them slowly will add a lot of flavor to the dish. 

When the cauliflower timer has 2 minutes remaining on it, add the beans to the onions. 

When the timer for the cauliflower goes off, add it to the pan. 

After 12 minutes or so the onions will have a nice color on them. 

Stir everything together. 

I baked mine in a small glass casserole dish, but another option would be to leave it in your pan if your pan is oven-safe, or returning it to your sheet pan to continue cooking. Return the mixture to the oven for another 5 minutes. 

Mix everything together thoroughly. 

Set timer for 5 minutes. 

After the 5 minutes, the bake will be ready to plate. 

From start to finish this dish takes 20 minutes to make. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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