- Cook Time
- Prep Time
- 4 ServingsServings
- 1/2 c. extra virgin olive oil
- 2 tbsp. white wine vinegar
- 1 Tbsp. granulated sugar
- 1/4 tsp. cayenne pepper
- 1/4 tsp. freshly ground black pepper
- 1 tsp. kosher or sea salt
- 1 tbsp. chopped Italian parsley
- 1 c. brown rice
- 1 head cauliflower
- 1/2 c. California raisins
- 1/4 c. toasted pine nuts
- Kosher or sea salt and freshly ground black pepper
2 Whisk ingredients together. Set aside.
4 Cook the brown rice according to package instructions. When it is done, drain in a fine mesh strainer.
5 While the rice is cooking, trim any green leaves from cauliflower and, using a paring knife, remove the core.
6 In a large saucepan, bring about 4 quarts of water to a boil. Lightly salt the water and add the head of cauliflower.
7 Boil for about 4 minutes or until cauliflower is just tender in the center when tested with the point of a sharp knife. Remove from water and drain. Refrigerate until cool. Remove florets and reserve.
8 In a mixing bowl, toss the rice with the raisins and pine nuts.
9 Carefully mix in the cauliflower and enough dressing to coat well. Season to taste with salt and pepper. Serve at room temperature with grilled fish, meat or chicken.
Source: Chef Roy Harland and California Raisin Marketing Board