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Recipe: Caramelized Onion, Cauliflower, and Brown Rice Ring

This hearty ring recipe is the best vegetarian main to serve at your next dinner party

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By Kimberley Schoeman  | January 24, 2024 | Recipes

This caramelized onion, cauliflower, butternut & brown rice ring is the perfect dish for the all year round entertainer. Leaning on easy kitchen staples like frozen puff pastry and brown rice, this ring is one of the most versatile vegetarian mains to serve your guests. Swap out the butternut for sweet potato, or the brown rice for quinoa. This ring is not only fun to make with the help of cookie cutters (which can get kids involved too), but fun to serve where everyone gets a slice of the [ring] pie. Here’s how to make it:

Ingredients

1 large sheet puff pastry ( you can use two sheets if you like)

1 large red onion

2 cups lightly steamed, diced cauliflower

1 1/2 cups cooked butternut

1 cup cooked brown rice or quinoa

Olive oil

2-3 tbsp balsamic vinegar

1-2 tbsp Sauvignon blanc

2-3 tbsp raw honey or brown sugar

1/2 tsp yellow mustard seeds

1/2 tsp curry powder

1 heaped tbsp nutritional yeast

1 tbsp cornstarch mixed with 1-2 tbsp water

Garlic salt to taste

1/4 cup apricot chutney

Melted Vegan butter to brush

Cookie cutters

How to Make a Caramelized Onion, Cauliflower, and Brown Rice Ring

1. Add a generous dollop of olive oil to a pan, add in the diced red onion, and fry until fragrant, then add in the spices, balsamic vinegar, garlic salt, and honey. Fry for 5 minutes before adding in the cauliflower.

2. After another 5 minutes add in the butternut and brown rice and mash slightly with a fork so it comes together, add the Absolute zero Sauvignon blanc wine, and the cornstarch slurry until thickened and remove from the heat to cool.

3. Preheat the oven to 180 degrees Celcius, lay out the puff pastry ( you can use two sheets if you like, just link the edges ), use a small cup or plate to measure out the centre, slice 4-5 triangles out, to fold over. Use a large plate to measure the outer ring of the ring, and sliced triangles on the outer edge to fold over.

4. Brush the inside of the ring with some chutney, and add the filling in the centre of the ring, using 2-3 tbsp to make it equally thick on every edge. Fold over one of the centre triangles, then the outer, repeating until the triangles have totally wrapped up the filling. Cut out stars from the leftover puff pastry and use the vegan butter to make them stick on the ring, brush the ring with butter, and sprinkle nutritional yeast on top.

5. Bake the ring for 35-40 minutes until golden, and let it cool to lukewarm or room temperature when serving.