🍽️ Oven Cauliflower with Nut-Cheese Topping and Cinnamon Rice

Name: Oven Cauliflower with Nut-Cheese Topping and Cinnamon Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cauliflower; 4 tbsp olive oil; 0.25 tsp paprika powder; 0.25 tsp ground cumin; salt; pepper; 250 g ORYZA (BIO Ideal Rice); 1 cinnamon stick; 50 g hazelnut kernels; 1 piece Alpine cheese (50 g; 45 % fat in dry matter); 1 small red onion (40 g); dried thyme; 1 tbsp nut butter (15 g); 1 pomegranate; 0.5 bunch parsley (10 g)

476 kcal · 30 min · 4 servings

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Ingredients

1 cauliflower
4 tbsp olive oil
0.25 tsp paprika powder
0.25 tsp ground cumin
salt
pepper
250 g ORYZA (BIO Ideal Rice)
1 cinnamon stick
50 g hazelnut kernels
1 piece Alpine cheese (50 g; 45 % fat in dry matter)
1 small red onion (40 g)
dried thyme
1 tbsp nut butter (15 g)
1 pomegranate
0.5 bunch parsley (10 g)

Instructions

1. Remove the outer leaves from the cauliflower and wash it thoroughly.
2. Cut the cauliflower into slices about 2 centimeters thick.
3. Place the slices in a baking dish.
4. Mix the oil with paprika powder, cumin, salt, and pepper.
5. Drizzle the spice mixture over the cauliflower slices.
6. Preheat the oven to 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-assisted, or gas mark 3).
7. Bake the cauliflower in the oven for 15 minutes.
8. Bring 500 milliliters of salted water to a boil.
9. Add the ORYZA Bio Ideal Rice and the cinnamon stick to the boiling water.
10. Stir the rice once.
11. Cover the pot and let the rice cook on low heat for 16 to 18 minutes.
12. Meanwhile, chop the hazelnut kernels.
13. Grate the Alpine cheese finely.
14. Peel the onion and chop it.
15. Mix the hazelnuts with the cheese, onion, thyme, and nut butter.
16. Take the cauliflower out of the oven.
17. Spread the nut-cheese mixture over the steaks.
18. Bake the steaks for another 5 minutes in the oven until the crust is golden yellow.
19. Cut the pomegranate into quarters.
20. Remove the seeds from the fruit.
21. Wash the parsley and shake it dry.
22. Chop the parsley.
23. Fluff the rice with a fork.
24. Remove the cinnamon stick from the rice.
25. Fold in the pomegranate seeds and the parsley.
26. Take the cauliflower steaks out of the oven.
27. Serve the steaks on plates with the rice.
28. Serve the dish drizzled with the pan juices from the baking dish.

Nutrition per serving

kcal: 476
Protein: 17 g · Fett/Fat: 18 g · Carbs: 60 g