Oven-Roasted Cauliflower

🥘 Ingredients

• basmati rice
  1 c
• black pepper
  1 tsp
• cashew pieces
  ¼ cups
• cauliflower florets
  1 unit
• cilantro
  1 unit
• cumin seeds
  1 tsp
• garlic
  3 cloves
• golden raisins
  ¼ cups
• lemon
  1 unit
• olive oil
  2 tbsp
• salt
  1 tsp
• tunisian spice blend
  1 unit
• yellow onion
  1 unit
• yogurt
  ½ cups

🍳 Cookware

• baking sheet
• large pot
• medium bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and dice yellow onion . Mince or grate garlic .

   yellow onion: 1 unit, garlic: 3 cloves
2. 

   2

   Toss cauliflower florets on a baking sheet with a drizzle of olive oil and a pinch of salt and black pepper . Roast until lightly browned and crisped ⏱️ 25 minutes .

   cauliflower florets: 1 unit, olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While cauliflower cooks, heat a drizzle of olive oil in a large pot over medium heat. Add onion, cumin seeds , and ¾ of the garlic to pot. Cook until onion is softened and cumin and garlic are fragrant ⏱️ 5 minutes , tossing occasionally. Add basmati rice to pot and stir until grains are translucent, about 1 minute.

   cumin seeds: 1 tsp, basmati rice: 1 c
4. 

   4

   Add 1½ cups water and a large pinch of salt to pot. Bring to a boil, cover, and reduce to a gentle simmer until tender ⏱️ 15 minutes .
5. 

   5

   Meanwhile, zest and halve lemon . Stir together yogurt , lemon zest, a squeeze of lemon juice, ½ tsp tunisian spice blend , and as much of the remaining garlic as you like in a medium bowl . Thin to a saucy consistency with about 1 TBSP water. Season with salt and pepper.

   lemon: 1 unit, yogurt: ½ cups, tunisian spice blend: 1 unit
6. 

   6

   Divide cumin rice between plates and top with cauliflower. Drizzle with yogurt sauce. Sprinkle with golden raisins and cashew pieces . Pick cilantro leaves from stems and scatter leaves over plate.

   golden raisins: ¼ cups, cashew pieces: ¼ cups, cilantro: 1 unit