Preheat oven to 425 F. (215 C.). Bring 1¾ cups vegetable broth to a boil (double check the directions on your rice for broth amount for 8 oz. rice). Add 8 oz. wild rice and reduce to a simmer. Add 4 oz. pumpkin puree, 1 tsp. honey, a tiny sprinkle of cinnamon, a tiny sprinkle of nutmeg, and ¼ tsp. salt. Give it a stir, place a lid on top and simmer for 45 minutes, stirring occasionally. (Check your rice directions for cook time, as it may differ from mine).
Add 2 cups sliced cauliflower florets to a mixing bowl with 3 tbsp. olive oil and a nice sprinkle of salt and pepper. Stir until coated.
Lay cauliflower onto a foil-lined baking sheet, flat side down, and roast for 20 minutes. You’ll find gorgeous roasted bottoms once finished if you place them flat, sliced side down.
While cauliflower roasts, and rice simmers, add 1 tbsp. olive oil to a sauté pan with 1 cup sliced zucchini. Turn heat to MEDIUM-HIGH, sprinkle with salt and pepper, and don’t move it for 3-4 minutes, until one side is nice and brown. Flip, and sauté for 2-3 minutes more. Set aside.
Add 1 more tbsp. olive oil to the pan, and sauté 1 cup diced red onions for 5-7 minutes, until lightly brown. Remove into a bowl with zucchini.
Once cauliflower is finished, remove into bowl with zucchini and onions. Once rice is finished, add ½ cup freshly grated parmesan and stir.
Carefully fold in cooked vegetables, sprinkle with fresh pepper and serve.