Curry Cauliflower Brown Rice Salad


1 cup Lundberg brown rice
2 cups water
4 cups Stonewall cilantro lime dressing
1 teaspoon lime juice
1 teaspoon Joyva tahini
1 tablespoon kosher salt
¼ cup green onion, diced
1 cup celery, diced
1 cup Cascadian Farm frozen peas, thawed
1 cup carrots, shredded
1 cup Nasoya extra firm tofu, diced
1 recipe curry roasted cauliflower (see below)


1. Preheat oven to 350 degrees F.

2. Combine rice and water in an oven-safe dish. Cover and bake for 35-45 minutes or until rice is tender.

3. Prepare curry roasted cauliflower (see below for recipe). Allow to cool.

4. Combine Stonewall cilantro lime dressing, lime juice and tahini and mix well with a whisk.

5. Combine salt, green onion, celery, peas, carrots, tofu with cooled rice and cauliflower.

6. Top the mixture with the dressing and toss.

Curry Roasted Cauliflower Ingredients

1 head cauliflower, cut into florets
3 tablespoons olive oil
3 tablespoons Simply Organic curry powder
1 teaspoon salt
½ teaspoon black pepper

Curry Roasted Cauliflower Preparation

Heat oven to 350 degrees F.
Toss cauliflower florets with olive oil and spices.
Place on a large cookie sheet. Roast 25-30 minutes or until cauliflower begins to brown.