Golden Sesame-Crusted Cauliflower with Lemon Pea Cream and Red Rice with Almonds and Mint

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

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   2. Place the cauliflower wedges in a large bowl. Add 2 tbsp (30 ml) olive oil, the maple syrup, Dijon mustard, white sesame seeds, black sesame seeds, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix well to coat the cauliflower evenly.

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   3. Transfer the cauliflower wedges to the tray, leaving space between them. Roast for 30 to 35 minutes at 220 °C / 425 °F, turning carefully halfway through, until tender and browned at the edges.

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   4. Meanwhile, make the pea cream. Heat 1 tbsp (15 ml) olive oil in a saucepan over medium heat. Add the chopped shallot and cook for 3 minutes until softened. Stir in the 2 garlic cloves and cook 30 seconds more.

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   5. Add the peas, lemon zest, 2 tbsp (30 ml) lemon juice, oat milk, water, the remaining 1/2 tsp smoked paprika, the remaining 1/2 tsp garlic powder, and 1/2 tsp salt. Cook for 4 to 5 minutes, until the peas are hot and tender.

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   6. Blend the pea mixture until smooth. Adjust with more water if you want a looser texture and season with a little more salt or black pepper if needed. Keep warm over very low heat.

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   7. For the rice, heat 2 tbsp (30 ml) olive oil in a wide skillet over medium heat. Add the sliced almonds and toast for 1 to 2 minutes, stirring, until lightly golden.

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   8. Add the scallions and cook for 1 minute. Add the cooked red rice, the remaining 1/2 tsp salt, and the remaining 1/2 tsp black pepper. Sauté for 3 to 4 minutes, separating the grains with a spatula, until the rice is fully heated through.

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   9. Turn off the heat and fold in the chopped fresh mint and fresh parsley so they keep their fragrance.

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    10. To serve, spread the pea cream onto plates, top with the roasted cauliflower wedges, and serve alongside the sautéed red rice with almonds and herbs. If desired, finish with a little extra lemon zest on top.