This is reminiscent of a traditional Southern Italian pasta dish; pasta con cavolfiore. Substituting rice for the pasta makes it more Sun Oven friendly but just as delicious.
3 cups vegetable broth
1 small cauliflower, florets only
1 tablespoon olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup brown rice
1/2 cup freshly grated Romano cheese
2 tablespoons chopped fresh flat-leaf parsley
Salt to taste
Set Sun Oven out to preheat.
Bring the vegetable broth to a boil in a small sauce pan. Lower the heat keep the broth very warm.
Put the cauliflower florets in the bowl of a food processor and pulse until it resembles a coarse grain.
Heat the oil and garlic in a large pot over medium heat; don’t let the garlic brown. Add in the red pepper and rice stirring to coat. Stir in the ground cauliflower then the hot broth. Cover and transfer to the Sun Oven. Cook until the rice is tender and the liquid has been absorbed, about 45 minutes to 1 hour. Stir in the cheese and parsley. Season to taste with salt. Serve immediately.