Whole Braised Cauliflower with Mixed-Grain Pilaf Recipe - Forks Over Knives

Name: Whole Braised Cauliflower with Mixed-Grain Pilaf Recipe - Forks Over Knives
Total time: 10 min
Ingredients: 4 cups low-sodium vegetable broth; ¾ cup dry wild rice; ¾ cup dry hulled barley; 1 small onion, sliced; 5 cloves garlic, crushed; 4 to 5 sprigs fresh herbs, such as thyme, parsley, sage, and/or rosemary; ¼ cup apple cider vinegar; 1 2½-lb. head cauliflower; 3 tablespoons Dijon mustard; 1 tablespoon pure maple syrup; ¼ teaspoon crushed red pepper; 3 cups sliced mixed fresh mushrooms, such as button, cremini, oyster, and shiitake; 1 15-oz. can no-salt-added kidney beans, rinsed and drained (1½ cups); ½ cup chopped roasted red bell pepper (from the jar); ¼ cup chopped fresh parsley; ⅓ cup chopped toasted walnuts; ½ teaspoon sea salt; ¼ teaspoon freshly ground black pepper

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This whole braised cauliflower with a festive wild rice, barley, and mushroom pilaf is perfect for the center of a holiday table. Get the recipe!

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Ingredients

4 cups low-sodium vegetable broth
¾ cup dry wild rice
¾ cup dry hulled barley
1 small onion, sliced
5 cloves garlic, crushed
4 to 5 sprigs fresh herbs, such as thyme, parsley, sage, and/or rosemary
¼ cup apple cider vinegar
1 2½-lb. head cauliflower
3 tablespoons Dijon mustard
1 tablespoon pure maple syrup
¼ teaspoon crushed red pepper
3 cups sliced mixed fresh mushrooms, such as button, cremini, oyster, and shiitake
1 15-oz. can no-salt-added kidney beans, rinsed and drained (1½ cups)
½ cup chopped roasted red bell pepper (from the jar)
¼ cup chopped fresh parsley
⅓ cup chopped toasted walnuts
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper