One of the may ways to use your riced cauliflower!
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- 2 medium eggplant
- 1 head of purple cauliflower
- 2 large carrots or 2/3 cup of pre-shredded carrots
- 1/ 2 cup pom arils plus 1 Tablespoon, optional
- 4 tablespoons olive oil, divided
- 2 tablespoons fresh squeezed lemon juice
- 1/ 4 cup loosely packed diced fresh basil
- 1 tablespoon Himalayan pink salt, divided
Cut eggplant in half, lengthwise, score diagonally across the cut side, sprinkle with 1 T olive oil and sprinkle with salt. Roast cut/oiled side down at 350 for approximately 35 minutes or until skin on top starts to pucker.
Cut cauliflower into thumb sized florets. Lay on pan, sprinkle with 1 T olive oil and salt and roast at 350 for approximately 30 minutes. Turn over halfway through roasting. The goal is to have it be slightly al dente but not overly hard. This will help it maintain a "rice" texture.
When roasting is complete, remove from oven and place in a blender with the carrots. Pulse quickly, 2-3 times or until everything is uniformly rice sized. Do not over-blend or it will become gummy.
Pour mixture into large mixing bowl, toss in fresh basil and 1/4 cup pom arils.
In separate bowl, combine 2 Tablespoons olive oil, lemon juice, and salt to taste.
Scoop out insides of eggplant, leaving 1/2 inch around all edges and bottom. Pour cauliflower/carrot mixture into scooped out eggplant, drizzle with olive oil/lemon mixture and top with remaining pom arils. This can be served hot or cold.