Tandoori Cauliflower Rice Bowl

Ingredients

• 1 lb cauliflower florets
• 2 tbsp tandoori spice blend
• 3 tbsp plain yogurt
• 3 tbsp vegetable oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup basmati rice
• 1.5 cup water
• ¼ tsp salt
• 2 tbsp lime juice
• ½ cup fresh cilantro
• ¼ small red onion
• ½ medium cucumber

Instructions

1. 1

   Rinse basmati rice under cold water for 2-3 minutes until the water runs clear, then drain well. Bring 1.5 cups of water to a boil in a small saucepan with 0.25 tsp salt, add the rice, stir once, then reduce heat to low, cover, and cook for 18-20 minutes until tender and all water is absorbed.

2. 2

   While the rice cooks, pat the cauliflower florets dry with paper towels. In a large bowl, whisk together 3 tbsp yogurt, 2 tbsp tandoori spice blend, 3 tbsp vegetable oil, 0.5 tsp salt, and 0.25 tsp black pepper until smooth.

3. 3

   Add the cauliflower florets to the tandoori marinade and toss thoroughly until every piece is evenly coated. Spread on a baking sheet in a single layer and roast at 425°F (220°C) for 22-25 minutes, stirring halfway through, until the edges are charred and crispy.

4. 4

   While the cauliflower roasts, finely slice the red onion and dice the cucumber into 0.5-inch pieces. Roughly chop the fresh cilantro and set all vegetables aside.

5. 5

   Once the rice is cooked, fluff it gently with a fork and divide between two bowls. Pile the roasted tandoori cauliflower on top of each bowl of rice.

6. 6

   Top each bowl with sliced red onion, diced cucumber, and fresh cilantro. Drizzle with 1 tbsp lime juice per bowl and serve immediately while the cauliflower is still warm.

Tools you’ll need

• Baking sheet
• Small saucepan with lid
• Large mixing bowl
• Whisk
• Fork
• Paper towels

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