Gorgonzola Rice and Roasted Cauliflower

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 2-4 1x
  • Category: Lunch


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.



  • 1/2 head cauliflower
  • 2 teaspoons olive oil
  • 1 cup short-grain brown rice
  • Juice from 1/2 lemon
  • 1 tablespoon honey
  • 4 ounces gorgonzola cheese


  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.