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Eggplant Cauliflower Dirty Rice satisfies cravings for both carb and zest, while actually being a low-carb, plant-based meal!

What Makes Dirty Rice Dirty?

Dirty Rice is a traditional Cajun/Creole dish that takes white rice and combines it with sautéed vegetables, spices, and chicken livers or giblets (Yuck! Even when I wasn’t eating a plant-based diet, organ meat never sounded enticing). The latter is the part that brings the “dirty” look to the rice dish and how it gets its name.

The Difference Between Cajun and Creole

I am aware that Cajun and Creole are different: Cajun is considered to be country food, Creole is considered city food. I am way out of my depth in terms of understanding the characteristics that differentiate one from the other. And apparently so are a lot of other people!

I spent a lot of time trying to research the difference between the two just to identify the proper label for my dish. But it was really a zero-sum gain. So Cajun/Creole it is! That is until I can find someone who lived/lives in that area. Someone who can give me a legit education on the fundamentals of this fabulous cuisine!

Vegan and Gluten-free Dirty Rice

It’s winter in my parts. With winter comes cravings for comfort food–like carbs and spices! Well, that’s what comforts me when the temperatures are reaching the single digits and I have no escape plan. Really, I just want to feel like I am carb loading. I don’t actually want to fill my body with too much carbohydrate and suffer the inevitable consequences.

I have discovered that cauliflower is a great substitute for white rice. Not only is it a great match-up in terms of flavor and texture but also kaboom: a nutrient explosion! (To see all of the great benefits of this new rock star in the world of nutrition hop on over to my post for vegan Cauliflower “Egg” Salad.)

Eggplant Cauliflower Dirty Rice

I roasted eggplant with some of the seasonings that are traditionally present in most sausages and it makes a great plant-based substitute for the “dirty” or meat-based part of the dish.

Roast your eggplant while you are chopping and sautéing your veggies, mix it all together and dig in to a meal that won’t fail to satisfy. One of my favorite things about this dish is the flexibility it offers in terms of heat or spiciness. I know many people who either don’t like spicy hot food, or they simply can’t eat it. Because many of the seasonings are not zesty, you can add less of the spicy ones and still be true to the flavor of the dish. Either way, you are gonna love this. Let’s get cookin’!

Eggplant Cauliflower Dirty Rice

Enjoy!!

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Print Eggplant Cauliflower Dirty Rice (Gluten-Free, Vegan / Plant-based, Low-carb) Prep Time: 30 minutes Cook Time: 40 minutes Category: entree Cuisine: Cajun Author: Nutritionicity Servings: approx. 8 cups Eggplant Cauliflower Dirty "Rice" satisfies cravings for both carb and zest, while actually being a low-carb, plant-based meal. A Cajun/Creole delight! Ingredients 1 medium eggplant (about 1 pound diced into 1/2" cubes)

1/4 cup plus 2 tablespoons olive oil (divided)

1/4 teaspoon granulated garlic

1/2 teaspoon red pepper flakes (less, for a less spicy option)

1/4 teaspoon plus 1 teaspoon sea salt finely ground (divided)

1/4 teaspoon plus 1/4 teaspoon black pepper finely ground (divided)

1 large head cauliflower

2 cloves fresh garlic

1 cup white onion diced

2 stalks celery

1/2 cup green bell pepper

1/2 cup red bell pepper

1 teaspoon dried thyme

1/4 teaspoon cayenne (less, for a milder option)

1/4 teaspoon paprika

1/4 teaspoon cumin

1/4 teaspoon ground chipotle chile pepper (less, for a milder option, but replace with equal parts cumin) Instructions 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.

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.

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.

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. Notes If a milder dish is desired, the amounts of cayenne and chipotle peppers can be reduced. If the ground chipotle pepper is reduced, I recommend replacing it with an equal amount of cumin. 6.3.1 https://nutritionicity.com/recipes/recipe-eggplant-cauliflower-dirty-rice-gluten-free-vegan-plant-based-low-carb/ Copyright 2019 Nutritionicity