Recipe: Roasted Cauliflower and Black Rice Salad

I’m trying to get in the habit of making big batches of a cold salads each Sunday night to take with me to work for the start of the next week. At my new job, we all eat at our desks so it makes extra sense to bring my lunch instead of eating out. Plus, it’s a good exercise in coming up with new recipes with whatever I have on hand.

This week’s first salad would be especially appropriate for fall. It’s a healthier spin on my favorite broccoli rigatoni recipe. Despite being incredibly healthy (vegan even) it’s delicious.

Roasted Cauliflower and Black Rice Salad

1 head of cauliflower
1 cup black rice
1 cup green olives
1/2 cup of shelled pistachios
1 tablespoon of olive oil
Salt and pepper
Red chili flakes

Start your black rice in a rice cooker according to the directions – it will take about a half hour. Preheat the oven to 450.

Cut the cauliflower into chunks about 1-2 inches wide. Toss with olive oil and season with salt and pepper. Spread on a baking sheet and roast in the oven for 20-30 minutes, turning once. In the meantime, shell your pistachios and chop the green olives. Once the cauliflower is done, toss it with the pistachios and olives.

When the rice is finished, rinse it a few times so it won’t bleed purple on the cauliflower. Toss everything together and season to taste.