Bol de arroz con coliflor tandoori

Ingredientes

• 1 head cauliflower (cut into florets)
• 1/2 cup plain yogurt
• 2 tablespoons minced fresh ginger
• 3 cloves garlic (minced)
• 1 lemon (zest and juice)
• 2 tablespoons Tandoori Masala spice
• 1/3 cup plain yogurt
• 1 ounce crumbled feta cheese
• 3 tablespoons fresh chopped mint (can also substitute parsley)
• 1/4 cup milk of choice
• 1/2 lemon (juiced)
• salt/pepper
• 2 tablespoons coconut or olive
• 1 onion (chopped)
• 1/4 teaspoon salt
• 1 1/2 cups basmati rice
• 3 cloves garlic (minced)
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• 2 1/2 cups water
• 1/2 cup pomegranate seeds

Preparación

1. 1

   Preheat the oven to 400 degrees F. Combine cauliflower with yogurt, ginger, garlic, lemon zest and juice and Tandoori seasoning, salt and pepper and toss until well coated. Spread in a single layer on a baking sheet and roast for 35 minutes until tender and slightly golden.

2. 2

   While the cauliflower is cooking, make the rice. Heat the oil in a medium saucepan over medium heat and add the onion and 1/4 teaspoon salt. Cook until onion is tender, about 5 minutes. Stir in the rice, garlic, turmeric, cumin and cinnamon and cook until toasty, about 2 minutes.

3. 3

   Add in the water, then bring to a boil. Reduce heat to low, cover and cook until tender, about 17 minutes. Remove from heat and remove the lid. Cover with a clean dish towel and replace the lid. Let sit for 10 minutes to finish steaming, then fluff with a fork.

4. 4

   Whisk together all ingredients for the feta dressing and set aside.

5. 5

   To assemble: divide rice among 4 bowls and top with cauliflower mixture and 2 tablespoons pomegranate arils. Drizzle with feta sauce and garnish with more mint/parsley, if desired.