Roasted Cauliflower & Brown Rice Pilaf

April 20, 2015  |   Emma Zumsen
Close up shot of roasted cauliflower.
90 min



  1. Preheat oven to 425˚
  2. Toss the cauliflower with a generous coat of the grapeseed oil and spread on a baking sheet. Place in oven and roast until the cauliflower begins to turn golden – about 20 minutes
  3. When the cauliflower is fork tender remove from the oven and set aside.
  4. Meanwhile, melt the butter in a saucepan over medium heat. Stir in the mushrooms and onion. Cook, stirring occasionally, until the mushroom liquid evaporates, 8 to 10 minutes.
  5. Stir in the rice and nuts, and cook, stirring frequently, for 2 minutes.
  6. Stir in the broth and thyme. Bring to a simmer. Cover, reduce heat to low, and cook until the rice is tender, about 45 minutes.
  7. Stir in the cauliflower then add lemon peel and fluff the rice with a fork before serving.

About the author

Emma Zumsen

Emma Zumsen

Emma is a wildly curious baker, mama, creator, and reader who loves a good farmer’s market almost as much as she loves a new pair of shoes. Born in Montana and raised in Minnesota, she made her way to the east coast nine years ago where she has settled in Brooklyn with her husband and son. In an effort to channel her various interests, passions, and experiences into something productive, she divides her professional brain between food and digital marketing – both of which she finds endlessly fascinating. Emma’s two favorite foods are freshly popped popcorn shared with her kiddo and guacamole.