Directions

1. Cook the rice, water, and salt in a rice cooker, or cook the rice on the stove top by combining the rice, water, and salt in a medium saucepan. Bring to a boil, then reduce the heat to low, and once the liquid stops boiling and reaches a very low simmer, cover the pot with the saucepan lid. Cook the rice with the lid on (without removing) for about 45 minutes. The rice should be cooked and chewy. If it is cooked, and there is any remaining water on the bottom of the pan, drain it off. If the rice is not fully cooked, replace the lid (if there is still water), or add 1/4 cup water, and cook for a further 10 minutes or so, until cooked. Once cooked, remove the pot from the heat, keep the lid in place, and allow the pot to stand for about 15 minutes. Fluff with a fork, and then stir through the parsley and lemon juice. Add salt and pepper to taste.
2. To make the roasted cauliflower preheat the oven to 425°F (220°C), and line a large baking sheet with a silicone liner or parchment paper.
3. Place the cauliflower slices in a large mixing bowl. Toss the slices gently with the olive oil, salt, and pepper until evenly coated, and then line up in a single layer on the prepared baking sheet. Roast for 15 minutes, then turn, then bake for a further 10 to 15 minutes, until the cauliflower is lightly caramelized on the edges and tender. Remove the cauliflower from the oven, and season with salt and pepper to taste.