Name: Cauliflower baked rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 1 cauliflower (around 800g); 1 red onion thinly sliced; 2 tbsp olive oil; 400g basmati rice; 50g dried cranberries raisins or sultanas; 3 tbsp white wine vinegar; 3 tbsp extra virgin olive oil; 1 tbsp honey; 1 small garlic clove crushed; 2 shallots finely chopped; 50g pitted green olives roughly chopped; 80g feta crumbled; 5g mint leaves finely chopped; 10g parsley finely chopped, plus a few whole leaves to serve

1 cauliflower
(around 800g)
1 red onion
thinly sliced
2 tbsp olive oil
400g basmati rice
50g dried cranberries
raisins or sultanas

For the dressing

3 tbsp white wine vinegar
3 tbsp extra virgin olive oil
1 tbsp honey
1 small garlic clove
crushed
2 shallots
finely chopped
50g pitted green olives
roughly chopped
80g feta
crumbled
5g mint leaves
finely chopped
10g parsley
finely chopped, plus a few whole leaves to serve

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.