Crispy Miso Cauliflower Rice Trays with Scallion Yogurt Crunch

Crispy Miso Cauliflower Rice Trays with Scallion Yogurt Crunch 🍚🥦 Golden roasted cauliflower, crisp little edges of rice, cool lime-scallion yogurt and a sesame-panko crunch. It eats like a cosy tray dinner, but the yogurt and lime keep it fresh enough for lunch boxes too. Yield: 4 servings Time: about 40 minutes Ingredients: - 1 medium cauliflower, about 700 g / 1 1/2 lb, cut into bite-size florets - 650-750 g / 4-5 cups cooked and cooled long-grain rice, jasmine rice or brown rice - 3 tbsp olive oil, divided - 2 tbsp white miso paste - 1 tbsp soy sauce or tamari - 1 tbsp maple syrup or honey - 2 garlic cloves, finely grated - 2 tsp finely grated fresh ginger - 1 lime, zested and juiced, plus wedges to serve - Fine salt and black pepper - 200 g / 3/4 cup Greek yogurt - 3 scallions, finely sliced, plus extra to finish - 1 tsp toasted sesame oil - 35 g / 1/2 cup panko breadcrumbs - 2 tbsp sesame seeds - 1/2 tsp chilli flakes, or to taste - Optional: cucumber, coriander, roasted peanuts, edamame or a fried egg Method: 1. Heat the oven to 220 C / 425 F. Line a large baking tray, or two smaller trays, with parchment. Pat the cauliflower dry so it roasts rather than steams. 2. In a bowl, whisk 2 tbsp olive oil with the miso, soy sauce, maple syrup, garlic, ginger, lime zest and 1 tbsp lime juice. Add the cauliflower and toss until every floret is lightly coated. Spread it out in one layer and roast for 18-20 minutes, turning once, until the edges are browned and the stems are just tender. 3. Toss the cooked rice with the remaining 1 tbsp olive oil and a pinch of salt. Scatter it around the cauliflower, breaking up any clumps. Roast for another 10-14 minutes, turning once, until the rice has crisp golden patches but still stays fluffy in the middle. 4. While the tray finishes, stir the yogurt with most of the scallions, sesame oil, 1 tbsp lime juice, a pinch of salt and black pepper. Add 1-2 tbsp cold water if you want a looser drizzle. 5. Toast the panko, sesame seeds and chilli flakes in a dry pan for 2-3 minutes, stirring often, until the crumbs are golden and smell nutty. Take them off the heat before they darken too much. 6. Taste the tray and add more lime or salt if needed. Spoon over the scallion yogurt, scatter with sesame crunch and finish with extra scallions and lime wedges. Serving and storage tips: - Serve warm as a main, or add cucumber, coriander and edamame for a bigger bowl. - For meal prep, keep the yogurt and sesame crunch in separate containers so the tray stays crisp. - Leftovers keep for up to 3 days in the fridge. Reheat the cauliflower rice tray in a hot oven or skillet, then add the cold yogurt after warming. - Swap cauliflower for broccoli, carrots or sweet potato cubes, adjusting roast time until tender and browned. Save this one when you want a savoury vegetarian tray dinner with crunch, creaminess and bright lime in every bite. 🥣 Tasteloom.club - easy recipes for everyday cravings