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Roasted Cauliflower Steaks over Black Rice

Roasted Cauliflower Steaks over Black Rice
  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 4
Rich, coconut black rice with seared bell peppers and roasted cauliflower steaks! Done.
By Bev Cooks
Created August 6, 2014

Ingredients

  • 1 cup uncooked black rice
  • 1 (15 ounce) can coconut milk
  • 1/2 cup fresh cilantro, chopped, plus more for garnish
  • 1 lime, juiced and divided
  • 1 head cauliflower
  • 4 teaspoons olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • Sriracha sauce, for drizzling
  • Salt and pepper

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 400°F.
  • 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.

  • I roasted the cauliflower florets on a separate baking sheet (but you can use the same one!) and they were equally fabulous.

No nutrition information available for this recipe

  • Coconut black rice. You just did a double take. Rightly so.

    Your cooking world is about to be turned upside down. 

    Because not only are we dealing with the most tantalizing rice evereverever, this is all vegetarian! But so sexy. You just won't believe it. 

    We're adding coconut milk, cilantro and lime juice to some nutty black rice, and serving a roasted cauliflower steak on top. And peppers! And a teensy sriracha drizzle because we can. 

    Sexy, right?

    Let's make eeeet.

    Start with a cup of black rice! If you can't find it (at any health or Asian market), brown or white rice is just fine. 

    Add the rice and a can of coconut milk to a rice cooker. If you're using a stovetop method, that's great! Just do what you'd normally with water, but with the coconut milk. Cook that until it's done. 

    In the meantime, let's get some cauliflower steaks roasted. Good heavens. Some fresh thyme, a little olive oil, pinch of salt and pepper. That's it!

    Oh, look at our rice. It's hard to photograph black rice. But you get the idea. I added cilantro and lime to this mess. And it was good. 

    While the "steaks" roast, sear up some bell peppers! More antioxidants = you look like Gwyneth Paltrow. 

    Don't quote me on that.

    And here we are. Rice, peppers, our steaks. Man, oh man. Serve it with extra lime wedges and a tiny sriracha drizzle. 

    Gosh. 

    Bev told you it was sexy. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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