Eggplant Cauliflower Dirty “Rice” (Gluten-Free, Vegan / Plant-based, Low-carb

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 large head Cauliflower
  • 2 stalks Celery
  • 1/4 tsp Chipotle chile pepper, ground
  • 1 Eggplant (about 1 pound, medium
  • 1/4 tsp Garlic, granulated
  • 2 cloves Garlic, fresh
  • 1/2 cup Green bell pepper
  • 1/2 cup Red bell pepper
  • 1 tsp Thyme, dried
  • 1 cup White onion

• Baking & Spices

  • 1/2 tsp Black pepper, finely ground
  • 1/4 tsp Cayenne
  • 1/4 tsp Paprika
  • 1/2 tsp Red pepper flakes
  • 1 1/4 tsp Sea salt, finely ground

• Oils & Vinegars

  • 3/8 cup Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin

Found on nutritionicity.com

Description

Directions

• 1) After removing both ends of the eggplant, cut it into 1/2 cubes. In a large bowl combine 1/4 cup olive oil with granulated garlic, red pepper flakes, 1/4 teaspoon salt , and 1/4 teaspoon black pepper. Mix eggplant in seasoned oil mixture and spread in a single layer on a baking sheet lined with parchment paper. Bake at 400 degrees Fahrenheit for 20 minutes, then flip eggplant to opposite side and continue baking for another 20 minutes (40 minutes total). When complete leave on baking sheet until ready to add to vegetable mixture.
• 2) While eggplant is roasting, cut cauliflower into florets and remove the thick core. Pulse in small batches in food processor to make rice. See picture in post for proper consistency. Empty into large bowl and repeat. If there are uncut pieces of the core, remove them and discard. A box grater can be used as an alternative to a food processor. You will need about 3 full cups of cauliflower rice. Set aside.
• 3) Mince garlic cloves and dice onion, celery, green pepper and red pepper. In a large skillet warm 2 tablespoons olive oil over medium heat. Add garlic to olive oil first. When garlic and oil begin to sizzle, add onion, celery, and green and red pepper. Saute vegetables until they begin to turn translucent. Leave skillet with sauted vegetables on heat and add 3 cups of cauliflower rice to the vegetables. Mix together with a wooden spoon or spatula. Add remaining 1 teaspoon salt and 1/4 teaspoon black pepper and stir. Add dried thyme to mixture by rubbing it between your fingers or palms when adding. Add 1/4 teaspoon cayenne, 1/4 teaspoon paprika, 1/4 teaspoon cumin, and 1/4 teaspoon chipotle. Stir mixture well.
• 4) Continue sautéing vegetables until cauliflower turns translucent. Add eggplant to mixture and mix well. Leave on heat just long enough to warm eggplant if it has begun to cool. Serve immediately as a side dish or an entrée. Keeps well in refrigerator in an airtight container and can easily be reheated.