Vegan Spice Market Cauli Bowls

🥘 Ingredients

• basmati rice
  ¾ cup
• black pepper
  1 unit
• carrot
  1 unit
• cauliflower florets
  1 unit
• cilantro
  1 bunch
• cooking oil
  2 tbsp
• garlic
  3 clove
• grape tomatoes
  1 c
• jalapeño
  1 unit
• lemon
  2 unit
• olive oil
  2 tbsp
• salt
  1 unit
• sliced almonds
  2 tbsp
• sugar
  ¼ tsp
• tahini
  3 tbsp
• tunisian spice blend
  1 unit
• veggie stock concentrate
  1 unit
• water
  ¾ cup

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Cut cauliflower florets into bite-size pieces. Peel and mince garlic ; reserve a pinch in a small bowl.

   carrot: 1 unit, cauliflower florets: 1 unit, garlic: 3 clove
2. 

   2

   Toss carrots and cauliflower on a baking sheet with a large drizzle of cooking oil , tunisian spice blend , a big pinch of salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 20 minutes .

   cooking oil: 2 tbsp, tunisian spice blend: 1 unit, salt: 1 unit, black pepper: 1 unit
3. 

   3

   Meanwhile, heat a drizzle of olive oil in a small pot over medium-high heat. Add remaining garlic; cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in basmati rice , ¾ cup water , veggie stock concentrate , and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   olive oil: 2 tbsp, basmati rice: ¾ cup, water: ¾ cup, veggie stock concentrate: 1 unit
4. 

   4

   While rice cooks, mince cilantro . Zest and quarter lemon . Mince jalapeño , removing ribs and seeds for less heat.

   cilantro: 1 bunch, lemon: 2 unit, jalapeño: 1 unit
5. 

   5

   To bowl with reserved garlic, add cilantro, 2 TBSP olive oil, salt, and pepper. Add a squeeze of lemon juice and as much jalapeño as you like. Set chermoula aside. In a second small bowl, whisk together tahini , juice from half a lemon, 1 TBSP olive oil, and ¼ tsp sugar . Add water 1 TBSP at a time until sauce reaches a drizzling consistency. Season tahini sauce with salt and pepper.

   tahini: 3 tbsp, sugar: ¼ tsp
6. 

   6

   Heat a drizzle of olive oil in a large pan over high heat. Add grape tomatoes and cook, undisturbed, until lightly charred, ⏱️ 1 minute . Stir tomatoes; cook, stirring occasionally, until tender, ⏱️ 1 minute more. Season with salt and pepper.

   grape tomatoes: 1 c
7. 

   7

   Fluff rice with a fork; stir in half the lemon zest and a drizzle of olive oil. Season with salt and pepper. Divide rice between bowls; top with roasted veggies and charred tomatoes. Drizzle with chermoula and tahini sauce. Garnish with sliced almonds and remaining lemon zest. Serve with any remaining lemon wedges on the side.

   sliced almonds: 2 tbsp