Roasted Cauliflower Steaks over Black Rice

Steps

• 1

  Place the rice and coconut milk in a rice cooker. (Alternately, cook over the stove.) Cook until done. Once cooked, add the cilantro and the juice from half the lime. Toss together.
• 2

  In the meantime, preheat oven to 400ºF.
• 3

  Slice the cauliflower into 1/2-inch thick slices as best you can. I was able to get two steaks, and the rest crumbled into florets. You can roast the florets just the same as the steaks.
• 4

  Brush both sides of the cauliflower steaks with the oil, and place them on a baking sheet. Sprinkle with the thyme leaves and a pinch of salt and pepper. Roast for about 30 minutes, or until tender and golden brown.
• 5

  While the cauliflower roasts, heat another 2 teaspoons of oil in a sauté pan. Add the bell pepper strips and sear until slightly tender and have some good color, about 5 minutes.
• 6

  To plate, evenly divide the rice among four plates and top with pepper strips, a few cilantro leaves, and the roasted cauliflower steaks. Lightly dot or drizzle with sriracha sauce.
• 7

  Serve immediately with extra lime wedges.