Life is a balance between holding on and letting go. ~ Rumi~
Here’s a quick and healthy sheet-pan dinner – Roasted Cauliflower Rice Bowl with Miso and Veggies. Instead of stir-frying the cauliflower “rice”, try roasting it along with your choice of veggies and protein – like tofu or chicken, or some of each. Paleo, gluten-free and vegan adaptable, this meal is full of healthy nutritious veggies which you can switch out, based on your preferences. Give it a whirl during the busy workweek.
Roasting the cauliflower rice gives it such wonderful texture, and it was actually one of you that gave me this great idea. I’m loving it, thank you!!!
Here I’m using tofu, but chicken breast will work well too!
Or use some of each for mixed households!
Garnish with sesame seeds, avocado, sriracha and Gomasio!
Have a great week!
Roasted Cauliflower Rice Bowl with Miso and Veggies
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 2-3 1x
- Category: vegan main
- Method: roasted
- Cuisine: Japanese
- 16 ounces riced cauliflower ( about 4 cups)
- 2 medium zucchini, cubed ( or one small sweet potato or butternut)
- 4 ounces mushrooms, quartered
- ¼ an onion, diced
- 8 ounces tofu or chicken, cubed
- Drizzle olive oil, generous pinch salt, granulated garlic ( or one clove minced)
- 1 tablespoon miso
- 3 tablespoons hot water
- 2 tablespoons sesame oil
- ¼ teaspoon salt
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame seeds
Additional toppings : scallions, avocado, Braggs or Smoked Shoyu, Sriracha, Asian seaweed/sesame spice mix like Furikake or Gomasio, seeds (sesame, hemp, sunflower or pumpkin – for texture)
pre heat oven to 425F
Make the marinade in a small bowl by whisking hot water with miso until smooth, then add the rest of the ingredients- sesame oil, vinegar, salt, sesame seeds.
On an extra large, parchment-lined sheet pan ( or two smaller pan) place the riced cauliflower, piled no higher than ½ inch, then the veggies in sections along with the tofu (and or chicken). Season the tofu ( or chicken) with a little salt, then spoon the marinade over top, coating well, then spoon the remaining marinade over the veggies ( not the cauliflower). Drizzle the cauliflower with a little olive oil and sprinkle with salt and pepper and granulated garlic (or toss in a finely minced clove of garlic).
Place in the oven for 20 minutes, giving the veggies and cauliflower a quick toss, then bake 10-more minutes or until desired doneness.
Divide among two bowls.