just like with the pumpkin and brown rice recipe, you can substitute other kinds of rice here, but i like to use brown rice because of it’s extra nutritional value, and because it fills arty up for longer.
this recipe is a little lighter than the pumpkin one – a perfect dinner for mild spring days.

baby noms: cauliflower, zucchini, brown rice, and cheddar


1/2 medium head of cauliflower, chopped
1 medium zucchini, chopped (resist the temptation to peel it – there’s a lot of goodness in the skin!)
1 cup brown rice
1/4 cup grated cheddar cheese


  • place brown rice in small saucepan with 2 cups of water. bring to boil, then reduce to low heat and simmer for approx 20 mins, until water has been absorbed.
  • turn the heat off, and keep rice covered for a further 10-15 mins to continue cooking.
  • meanwhile, steam cauliflower for approx 15 mins, then add zucchini and continue to steam until both are tender
  • while still warm, place vegetables and rice into blender, add cheese, and puree to desired consistency.


s-j and i think we’ll make a version of this for ourselves and have it in baked potatoes!