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Wild Rice Risotto with Butternut Squash and Cauliflower

Wild Rice Risotto with Butternut Squash and Cauliflower
Servings 2-3 | Cook Time 1 Hour 
  • ½ yellow onion, diced 
  • 3 tablespoons olive oil, divided 
  • 1 cup wild rice 
  • ¼ cup dry white wine or chicken stock 
  • 1 medium butternut squash 
  • Salt and pepper to taste 
  • 2 tablespoons brown sugar 
  • 1 to 2 small heads of cauliflower, cut into small florets 
  • 2 tablespoons unsalted butter 
  • Zest of 1 Meyer lemon 
  • ½ bunch of parsley, stems removed, leaves minced 

Preheat the oven to 350˚F. Start heating 4 cups water in a pot. 

In a medium pot, sauté the onion in 1 tablespoon olive oil over medium heat until translucent. Add the rice and toast for 1 or 2 minutes.  Add the white wine and reduce until dry.  

Slowly add hot water to the rice, approximately ½ cup at a time, stirring frequently. Wild rice will take a while to cook (at least 1 hour) and will absorb a lot of water. Keep stirring, adding water in ½ cup increments as it gets absorbed, until the rice is tender.  

While the rice is cooking, peel the butternut squash. Remove the seeds and cut the squash into small cubes. In a mixing bowl, dress the diced butternut with salt, pepper, the remaining 2 tablespoons of olive oil, and the brown sugar. Spread on a lined baking pan and roast in the oven until tender, approximately 35 minutes. 

While the squash is roasting, sauté the cauliflower in butter until brown and tender. 

To serve, mix the roasted butternut squash into the rice. (You may not need all of it; reserve some for later use if it seems like too much.) Grate in some zest from the lemon and spoon the mixture into serving bowls. Top with the roasted cauliflower, brown butter, and parsley. 

Roasted Cauliflower Black Bean Tacos with Spinach and Avocado Crema

Roasted Cauliflower Black Bean Tacos with Spinach and Avocado Crema

Ingredients 

  • 1 medium head cauliflower, 4-6 cups
  • bunch of spinach or cabbage, thinly sliced
  • 3 Tablespoons avocado oil or olive oil
  • 8 corn tortillas

 Cauliflower Seasoning 

  • 1 Tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Avocado Crema

  • 1 large avocado
  • ¼ cup sour cream or Greek yogurt
  • 3 Tablespoons fresh cilantro
  • 3 Tablespoons fresh lime juice
  • ½ teaspoon salt
  • 2 Tablespoons of water

 

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.

Wash and chop cauliflower into 1-inch florets. Try to make all the florets about the same size so that they cook evenly.

Make taco seasoning by combining all the spices in a small bowl.

 Add cauliflower to a bowl and toss with oil and taco seasoning.

Add cauliflower to prepared baking sheet and bake for 25 minutes, flipping around the 12 minute mark.

While cauliflower is baking, make avocado crema by mashing the avocado then adding sour cream or yogurt and blending until smooth and adding finely chopped cilantro, lime juice, salt and water. You can also use a food processor or blender.

Warm your tortillas of choice by lightly toasting, or microwaving for 10-20 seconds.

Once cauliflower is done, prep tacos by adding a portion of cauliflower into each tortilla. Top with avocado crema, shredded spinach, cilantro and additional toppings as desired.