Creamy bacon & brussels sprout roast potato topper
Tuck into this moreish dish featuring potatoes in a creamy bacon and sprout sauce – it's filling and comforting dish during the winter months
Cauliflower baked rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 1 cauliflower(around 800g)
- 1 red onionthinly sliced
- 2 tbsp olive oil
- 400g basmati rice
- 50g dried cranberriesraisins or sultanas
For the dressing
- 3 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp honey
- 1 small garlic clovecrushed
- 2 shallotsfinely chopped
- 50g pitted green olivesroughly chopped
- 80g fetacrumbled
- 5g mint leavesfinely chopped
- 10g parsleyfinely chopped, plus a few whole leaves to serve
Nutrition: Per serving (8)
- kcal302
- fat7g
- saturates2g
- carbs49g
- sugars11g
- fibre4g
- protein9g
- salt1.2g
Method
step 1
Heat the oven to 240C/220C fan/ gas 9. Discard any tatty outer leaves on the cauliflower, then cut into florets and slice the stalk and leaves into bite-sized pieces. Tip into a bowl with the onions and olive oil, season, toss together and set aside.
step 2
Tip the rice into a sieve and wash under cold running water until the water runs clear. Tip into a large baking dish with the cranberries, raisins or sultanas and season with 1 tsp sea salt and lots of pepper. Pour over 700ml boiling water and top with the cauliflower and onion mix. Cover with a layer of foil and seal well. Bake for 25-30 mins, then remove the foil and cook for a further 5 mins until the rice is cooked and all the liquid has been absorbed. Leave to stand for 5 mins.
step 3
Meanwhile, mix the vinegar, olive oil, honey and garlic in a bowl. Tip in the remaining dressing ingredients, stir to combine, season to taste and set aside. Fluff up the cooked rice with a fork and spoon the dressing over the top. Scatter over the whole parsley leaves to serve.
