Baked rice with cauliflower

• cauliflower↗1

  (about 800g)

• red onion↗1

  thinly sliced

• olive oil↗2 tbsp tbsp
• basmati rice↗400g g
• dried cranberries↗50g g

  raisins or dried plums

• white wine vinegar↗3 tbsp tbsp
• extra virgin olive oil↗3 tbsp tbsp
• honey↗1 tbsp tbsp
• garlic clove↗1 small

  minced

• shallot↗2

  finely sliced

• pitted green olives↗50g g

  coarsely sliced

• feta↗80g g

  crumbles

• mint leaves↗5g g

  finely chopped

• parsley↗10g g

  finely chopped, plus a few whole leaves for garnish

Step-by-step instructions

1. 1

   Preheat the oven to 240 °C/220 °C with convection/gas 9. Discard the torn outer leaves of the cauliflower, then separate it into florets and cut the stem and leaves into bite‑size pieces. Transfer to a bowl together with the onion and olive oil, season, mix and set aside.

2. 2

   Transfer the rice to a sieve and rinse under cold running water until the water runs clear. Place it in a large baking dish together with the cranberries, raisins or dried plums and season with 1 tsp sea salt and plenty of pepper. Pour in 700 ml of boiling water and top with the cauliflower‑onion mixture. Cover with a layer of foil and seal tightly. Bake for 25‑30 min, then remove the foil and cook for another 5 min until the rice is done and all liquid is absorbed. Let stand for 5 min.

3. 3

   Meanwhile, whisk together the vinegar, olive oil, honey and garlic in a bowl. Add the remaining dressing ingredients, mix, season to taste and set aside. Fluff the cooked rice with a fork and drizzle it with the dressing. Sprinkle whole parsley leaves before serving.