Ingredients Rice Wild Rice Wild Rice with Roasted Cauliflower and Nuts Be the first to rate & review! This elegant dish would be a welcome accompaniment to a simple roast chicken. Slideshow: Healthy Side Dishes By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Published on January 27, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Active Time: 15 mins Total Time: 1 hrs Yield: 4 Ingredients 4 cups cauliflower florets (from 1 small head cauliflower) Olive oil Sea salt Pepper 1 cup wild rice 8 cups cold water 1/2 cup slivered almonds 1/4 cup chopped mint 1/4 cup golden raisins (optional) Directions Preheat the oven to 425°. On a parchment-lined baking sheet, toss the cauliflower with 2 tablespoons olive oil and 1/2 teaspoon salt. Roast in the oven for 30 minutes, or until the cauliflower is tender and caramelized. Meanwhile, in a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour. Drain the wild rice well. In a small skillet, toast the almonds over medium heat until golden brown. Toss the wild rice with 2 tablespoons olive oil, the cauliflower, mint, almonds and golden raisins, if using. Season with salt and transfer to a platter. Rate it Print