Roasted Cauliflower & Brown Rice with California-Thai Cabbage Salad and Coconut Thai Soup


A twist on Thai-California cuisine fusion: roasted squash, cauliflower and brown rice with a crunchy cabbage salad and coconut Thai soup, compliments of Good Eggs.


Brown Rice and Roasted Cauliflower and Butternut Squash
  • 1 cup of long-grained brown rice
  • 2 cups of vegetable or mushroom stock
  • 2 cups of cauliflower, chopped into florets
  • 1/2 butternut squash
  • 2 tablespoons of extra virgin olive oil, divided
  • sea salt, to taste
  • ground pepper, to taste
California-Thai Cabbage Salad
  • 2 cups of Napa cabbage
  • 1 apple, thinly sliced
  • 1 watermelon radish, sliced
  • 1 persimmon, sliced
  • handful of fresh mint
  • 1 tablespoon extra virgin olive oil
  •  sea salt, to taste
  • pepper, to taste
Coconut Thai Soup
  • 1.5 cups of mushroom stock
  • 1/2 teaspoon grated lime rind
  • juice of 1 lime, freshly squeezed
  • 1/2 tablespoon chopped peeled fresh lemongrass
  • 1 tablespoon fish sauce
  • 1/4 teaspoon minced peeled fresh ginger
  • 1/4 teaspoon chopped seeded Thai chile
  • 1 (13-15 ounce) can of coconut milk
  • handful of cilantro, chopped
  • handful of Thai basil, chopped
  • 1 tablespoon pomegranate seeds
  • 1 tablespoon walnut, chopped


Brown Rice and Roasted Cauliflower and Butternut Squash
  1. Preheat oven to 350°F, place the butternut squash on a glass baking tray, pour a little bit of water into the dish around the squash. Bake the squash in oven until tender for about 1 1/2 hours.
  2. Place cauliflower florets on a baking tray with 1 tbsp of olive oil, salt and pepper in the oven for about 15 minutes.
  3. Place stock, rice and the remaining olive oil in a pressure cooker on a stove top and cook for approximately 15 minutes.
  4. Remove all items, slice up the butternut squash, and toss rice, cauliflower and butternut squash together.
California-Thai Cabbage Salad
  1. Chop up the cabbage and all the appropriate veggies above. Mix.
  2. Add olive oil with salt and pepper.
Coconut Thai Soup
  1. Take the first 7 ingredients in a saucepan and simmer over medium heat. Add the coconut milk. Cook for 3-5 minutes. Sprinkle with cilantro, basil, pomegranate and walnut.






Vegetarian Dairy-free Gluten-free Paleo Vegan