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Dinner recipe · from the recipe book

Roasted Cauliflower, Pinto and Brown Rice Salad

Smoky cumin-roasted cauliflower and peppers over chewy brown rice, creamy pinto beans and crisp romaine, tossed in a bright cilantro-lime vinaigrette with salty feta.

Roasted Cauliflower, Pinto and Brown Rice Salad

Ingredients

  • ¾ cup150 gLong-grain brown rice, dry
  • 1⅔ cups400 gWater
  • 4⅔ cups florets500 gCauliflowercut into bite-size florets
  • 1 cup chopped150 gGreen bell peppercut into 1-inch pieces
  • 3½ tbsp45 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ½ tsp3 gSalt
  • 1 can, drained277 gPinto beans, canned, drained
  • 4¼ cups chopped200 gRomaine lettucechopped
  • 1⅓ cups200 gCherry tomatoeshalved
  • ½ medium60 gRed onionfinely diced
  • 1¼ cups chopped20 gFresh cilantroleaves and tender stems chopped
  • 1 lime, juiced50 gLime juice
  • 1 whole14 gJalapeñoseeded and minced
  • 1 clove3 gGarlicminced
  • 1 tsp1 gDried oregano
  • 1 tsp7 gHoney
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Rinse the brown rice and bring it to a boil with the water in a saucepan; cover, simmer on low 40 minutes until tender, then spread on a plate to cool.
  2. While the rice cooks, preheat the oven to 425°F (220°C).
  3. On a sheet pan, toss the cauliflower and green bell pepper with two-thirds of the olive oil, the cumin, the smoked paprika and half of the salt.
  4. Roast 25 minutes, stirring once, until browned at the edges; add the pumpkin seeds to the pan for the last 4 minutes to toast.
  5. Make the vinaigrette: whisk the lime juice, jalapeño, garlic, oregano, honey, the remaining third of the olive oil, the remaining half of the salt and half of the cilantro.
  6. In a large bowl, combine the cooled rice, pinto beans, red onion and cherry tomatoes with half of the vinaigrette.
  7. Add the romaine, the roasted cauliflower and pepper, and the remaining half of the vinaigrette; toss gently.
  8. Top with the feta, the toasted pumpkin seeds and the remaining half of the cilantro, and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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