Nutty Pumpkin Brown Rice with Crispy Cauliflower

It has been unbelievably busy around here lately. I’m wrapping up another semester of grad school and an internship, so unfortunately I haven’t had much time to experiment with new recipes. The other day, however, I needed a study break, so I headed for the kitchen!


I used all the staples that I had on hand from either the pantry or in my fridge, and came up with Nutty Pumpkin Brown Rice with Crispy Cauliflower. It was a savory delight!


Today I thought I’d do my post a bit different and share with you more details and photos of the actual cooking process. So to start this dish, preheat your oven to 375 degrees and bring about 2 cups of water to a boil in a medium sized sauce pan. When the water is at a rolling boil add in 3/4 a cup of brown rice.


Then add some seasonings. I used 1 tsp of dried chives and 1 tsp of dried tarragon to give the rice a little flavor. Simmer the brown rice with the lid on for about 35-40 minutes, or until the rice is tender. Stir occasionally and add more liquid if all is absorbed but the rice is not yet tender.


While the rice is cooking, spread the chopped cauliflower over a large baking sheet and drizzle with olive oil. Then generously sprinkle dried chives and dried dill on top. Bake in the oven for 35-40 minutes or until tender. Make sure to stir/flip the cauliflower around about half way through.


When the rice is done, turn the heat to low and add one cup of chopped kale. Stir.


Then add in 3/4 a cup of pureed pumpkin and 1/2 a cup of almond pulp and stir again.



Finally, add in the generous dash of nutmeg, sprinkle of red pepper flakes and 1 tsp of curry powder. Continue to stir until heated through, and then you are finished!


Plate while the nutty pumpkin rice mixture is warm and top with the crispy cauliflower. Enjoy!


Nutty Pumpkin Brown Rice with Crispy Cauliflower

Serves 4

3/4 cups of brown rice

~2 cups of water

1 tsp dried chives

1 tsp dried tarragon

1 cup of frozen, thawed, chopped kale

3/4 cup pureed pumpkin

1/2 cup of almond Pulp

A generous dash of nutmeg

A sprinkle of red pepper flakes

1 tsp curry powder

1 head of cauliflower, chopped

A generous sprinkle of dried chives and dried dill

Happy cooking,



2 thoughts on “Nutty Pumpkin Brown Rice with Crispy Cauliflower

    • dindu1989 says:

      Almond pulp is what is leftover after I make homemade almond milk! So essentially, after soaking almonds in a bowl of water overnight, if you blend the almonds up with fresh water in a blender and strain the liquid, the leftover solid mixture is the almond pulp :) The liquid that you strained is the almond milk. Hope that helps!

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