Crispy rice with sesame roasted cauliflower


I discovered crispy rice by accident years ago, when the bottom layer of my rice burnt. It morphed into this dish, and it happens to also be a great way to use leftover rice.  This dish has proven to be both adult worthy and child friendly.  You can easily vary the quantity of rice and cauliflower, as well as add other vegetables as you desire. Vegetables may be steamed or roasted.  It’s great with melted gruyere or cheddar on top, toasted sesame seeds, or parmesan and breadcrumb topping.

Ingredients:

  • 1 ½ – 2 cups cooked short or long grain brown rice
  • 2 TBS dark toasted sesame oil (or olive oil)
  • Hot chili oil to taste (optional)
  • 1 TBS /or squirt of Bragg’s Liquid Aminos or 2 tsp. tamari
  • 1-2 TBS water
  • 1 medium head of cauliflower, cut into flowerets
  • Drizzle of olive oil to coat, and light sprinkle of water (1 TBS)
  • 1 TBS sesame (or olive oil)
  • 1 TBS Bragg’s Liquid Aminos or 2 tsp. tamari
  • 2 TBS toasted sesame seeds or Gomasio (Eden brand toasted sesame seeds & salt)
  • ~ 3 TBS parmesan cheese (or to taste) OR  some grated cheese; cheddar, gruyere, Monterey jack
  • Dusting of paprika
  • Freshly ground black pepper to taste

 

Directions:

If you are making this with freshly cooked rice, roast the cauliflower while rice is cooking.

To roast cauliflower: Cut into bite size flowerets. In a bowl, drizzle @ 1TBS olive oil on cauliflower and mix to coat. Spread on baking sheet and lightly season w/ S & P. Sprinkle water over the cauliflower to add a drop more moisture. Roast on 425 for 15 minutes – just until lightly browned and crispy.

Evenly coat the bottom and sides of a baking dish  or pyrex pie plate with 1 TBS toasted sesame oil.  With wet hands, spread the rice and flatten it into the dish like a large pancake, about 1 – 1 ½” thick. Drizzle the other TBS of oil, Bragg’s, chili oil (if using) and water on top, evenly spreading the liquids with your hand. Bake for 20 minutes on 425. The idea is to get the bottom rice-pancake crispy.  Remove pan and add roasted cauliflower. Season with topping of choice and bake about 10 minutes more, until top is melted or golden and crispy.

Variations:

Try carrots, cubed rutabaga, broccoli or parsnips, and/or Vidalia onion chunks added to the cauliflower

Omit the sesame seeds and just use grated cheese topping.

 

 

 

 

 

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