Gorgonzola Rice and Roasted Cauliflower

Gorgonzola Rice and Roasted Cauliflower

Gorgonzola Rice and Roasted Cauliflower

Gorgonzola Rice and Roasted Cauliflower

Yesterday marked a pretty big day for me as it felt like I officially started my new “job.” (and by new job I mean working 5+ jobs from home). I set up my own little office space (even though I prefer working at the kitchen island), I started planning out my schedule for the days so that I didn’t feel completely overwhelmed (no help, really), and I made myself lunch in between answering emails (possibly going to eat me alive- still have many to go), laundry, and site updates. So far I like the freedom, I just need a little more structure.

This was the lunch I made. While it’s not a super quick lunch, it is one that I can walk away from for 30 minutes and come back to an almost completed meal. The rice and cauliflower take about the same time to cook and after that it’s as simple as stirring everything together. Using a soft cheese allows for a creamy rice dish without too many extra ingredients (or going through all the stirring of risotto). Any vegetable can be used with an adjusted roasted time but I’ve had cauliflower on the brain (although, next time I made this I think it will be with a goat cheese/roasted asparagus combination).

(On a side note, my posts will probably go live a bit later (than what they have been) from now on. This whole pacific time zone thing is throwing me a bit. I sometimes freak out knowing that while I’m eating breakfast there are probably people in New York eating lunch.)

Gorgonzola Rice and Roasted Cauliflower
 
Prep time
Cook time
Total time
 
I love gorgonzola because it melts so easily and creates a wonderfully creamy texture. Other soft cheeses would work as well if you do not like gorgonzola.
Author:
Recipe type: Lunch
Serves: 2-4
Ingredients
  • ½ head cauliflower
  • 2 teaspoons olive oil
  • 1 cup short-grain brown rice
  • Juice from ½ lemon
  • 1 tablespoon honey
  • 4 ounces gorgonzola cheese
Instructions
  1. Preheat oven to 425˚. Chop cauliflower into bite-size florets, toss with olive oil, and roast, stirring occasionally, until browning and tender, 25-35 minutes.
  2. Place rice in a pot and cover with water, as if boiling pasta. Bring rice to a boil and continue to cook until tender, 35-45 minutes. Drain and return to pot.
  3. Add lemon, honey, and cheese to pot. Cover and let sit for 1-2 minutes. Remove cover and stir until cheese has melted into the rice and become creamy. Add in cauliflower and stir again to combine.

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