Roasted Cauliflower and Black Rice with Tofu
Ingredients
- 70g black rice
- 1/2 cauliflower, riced
- 1/2 white onion
- 3 cloves garlic
- 100g kale
- 200g mushrooms
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp mixed chopped green and black olives
Preparation
Preheat the oven to 190C.
Chop the mushrooms into 3cm chunks, drizzle with olive oil, salt and pepper, and roast in the oven for about 20 minutes, stirring once or twice.
Drain the tofu and chop into little cubes, drizzle with olive oil, salt and pepper, and roast for 20 minutes, flipping occasionally.
Put the black rice in a pan with three times its volume of water, bring to a boil, then reduce to simmer for 20 minutes. Drain and set aside.
Chop the kale roughly into small pieces, drizzle with about 1 teaspoon olive oil, and roast in the oven for about 10 minutes, checking and moving regularly so it doesn't burn and becomes crispy.
While everything is in the oven, dice the onion and garlic. Sauté the onion first for about 5 minutes until soft, then add the garlic and sauté for a further minute. Add the cauliflower rice and fry for another 5 minutes. Then add the black rice, kale, mushrooms, olives, and tofu along with the balsamic vinegar and olive oil. Season to taste and serve.
