Roasted Cauliflower, Mushroom & Wild Rice Salad | FOOD MATTERS®

Ingredients

• 2 tbsp olive oil, divided
• 1 small white onion, peeled and diced
• 3 cloves garlic, crushed
• 1½ cups wild rice blend
• 3 cups vegetable stock
• Juice of 1 lemon
• 1 small head cauliflower, cut into small florets
• 2 cups mushrooms
• ¼ cup dried cranberries
• ¼ cup fresh parsley, chopped
• ¼ cup freshly-grated parmesan (or nutritional yeast)
• ¼ cup toasted pine nuts