Cauliflower is quickly becoming a favorite vegetable of mine. It is unappealing on it’s own, but it picks up the flavor of whatever it is added to it very nicely. Sure cauliflower “rice” is not the same is actual rice, and cauliflower mash doesn’t really replace mashed potatoes but as completely different sides, they are actually quite enjoyable. This week I decided to try something I’ve been meaning to try but haven’t had a chance to… Roasted Cauliflower. For the meat I prepared shredded chicken and some Mexican style brown rice to go with it. This is where I’ll admit that the flavor of the chicken/rice kind of clash with the cauliflower. I’ve been pretty obsessed with the Chinese chili oil I made last week so I used it on the cauliflower, while the rest of the meal took on more of a Mexican theme. Everything turned out great though. The chili oil is very easy to use because it is so flavorful on its own, I don’t need to add anything else when I use it. Here is what I did:
Spicy Roasted Cauliflower
- 1 head cauliflower
- Chili Oil
- salt to taste
I cut the cauliflower into pieces and brushed with chili oil. I roasted them at 425 for 15 minutes, then flipped the pieces, and roasted them for another 10 minutes. Seasoned with salt and garnished with cilantro. That’s it!
Instant Pot Chicken Chile Verde
- 2 lbs chicken breast
- 1 14 oz jar of green salsa (I used the one from Trader Joe’s)
I put the chicken breast in the instant pot and dumped the jar of salsa over the chicken and cooked it all on high pressure for 25 minutes. After it was done, I let the pressure come down naturally (as I worked on the cauliflower).
Quick Mexican style Brown Rice
- 2 cups of brown rice
- 1 cup salsa
- 2 cups water
I also used the Instant pot for the rice. I added all the ingredients to the Instant Pot and cooked it on high pressure for 25 minutes. I let the pressure come down naturally for about 10 minutes and then released the rest of the pressure.