Middle Eastern-Spiced Cauliflower Bowl: Rice, Peas & Cilantro-Cumin Yogurt Sauce

🥘 Ingredients

• butter
  1 tbsp
• cauliflower florets
  1 lb
• cilantro
  1 bunch
• cooking oil
  1 tbsp
• cumin
  ¼ tsp
• garlic powder
  ¼ tsp
• jasmine rice
  ½ cup
• peas
  1 c
• shawarma spice blend
  2 units
• sliced almonds
  2 tbsp
• sour cream
  2 tbsp
• veggie stock concentrate
  2 units
• yogurt
  4 oz

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   In a small pot , combine jasmine rice , half the veggie stock concentrate , ¾%cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ½ cup, veggie stock concentrate: 2 units
2. 

   2

   While rice cooks, wash and dry produce. Roughly chop cauliflower florets into bite-size pieces. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add cauliflower; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, ⏱️ 3 minutes . Add peas , half the shawarma spice blend , remaining veggie stock concentrate, 2%tbsp water, and butter . Cook, stirring occasionally, until cauliflower is browned and tender, ⏱️ 3 minutes . Taste and season with salt and pepper if desired.

   cauliflower florets: 1 lb, cooking oil: 1 tbsp, peas: 1 c, shawarma spice blend: 2 units, butter: 1 tbsp
3. 

   3

   While cauliflower cooks, roughly chop cilantro . In a small bowl , combine cilantro, sour cream , yogurt , garlic powder , and cumin . Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   cilantro: 1 bunch, sour cream: 2 tbsp, yogurt: 4 oz, garlic powder: ¼ tsp, cumin: ¼ tsp
4. 

   4

   Fluff rice with a fork. Taste and season with salt and pepper if desired. Divide rice between plates and top with spiced cauliflower. Drizzle with yogurt sauce. Garnish with sliced almonds . Serve.

   sliced almonds: 2 tbsp