Roasted Cauliflower Tikka with Basmati Rice

• 1 large head cauliflower, cut into florets
• 2 cups basmati rice
• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt to taste
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup fresh cilantro, chopped
• 4 cups water or vegetable stock

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, toss cauliflower with olive oil, cumin, coriander, turmeric, smoked paprika, cayenne, and salt.
3. 3 Spread cauliflower on a baking sheet and roast for 25-30 minutes until golden and tender.
4. 4 Meanwhile, rinse basmati rice until water runs clear. Bring water or stock to a boil with a pinch of salt.
5. 5 Add rice to boiling water, reduce heat to low, cover, and simmer for 15-20 minutes until tender.
6. 6 In a small bowl, mix lemon juice, garlic, and ginger. Toss this mixture with roasted cauliflower.
7. 7 Fluff the cooked rice with a fork and mix in half of the cilantro.
8. 8 Serve cauliflower tikka over basmati rice and garnish with remaining cilantro.

Equipment

• baking sheet
• oven

Variations

• For a vegan option, ensure your stock is plant-based.

Substitutions

• If basmati rice isn't available, jasmine rice works well too.

Pairings

• Pairs beautifully with a fresh green salad or warm naan bread.

Nutrition

Tips

• For extra flavor, marinate the cauliflower in the spice mixture for at least 30 minutes before roasting.
• Feel free to adjust spice levels to your preference.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a cooling cucumber raita or a zesty lime pickle on the side.

FAQ