Name: Vegan Basmati Rice Bowl with Spiced Cauliflower and Pomegranates
Total time: 1 h 30 min
Ingredients: ¼ cup extra-virgin olive oil; 1 onion , chopped coarse; Salt and pepper; 1½ cups basmati rice , rinsed; 4 garlic clove , minced; ½ teaspoon ground cinnamon; ½ teaspoon ground turmeric; ½ teaspoon ground cumin; 2¼ cups water; 1 head cauliflower (2 pounds), cored and cut into ¾-inch florets; ½ cups pomegranate seeds; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh mint; 1 recipe recipe

Why This Recipe Works

Basmati rice is truly something else. It's grains, when cooked properly, are long, slender, distinct, and not at all sticky. What's more, basmati is intensely aromatic. We wanted to use this special grain in a warm-spiced rice bowl that highlighted its virtues. We paired the rice with sweet, earthy roasted cauliflower, which we tossed with a generous amount of black pepper for heat and cumin for depth. Roasting at a high temperature for a short time caramelized and crisped small florets without rendering them limp and mushy. To cook the rice, we toasted it in a flavorful mixture of sautéed onion, garlic, and spices and simmered it until tender and fluffy. To serve, we topped individual portions of the spiced rice with our roasted cauliflower and finished the dish with a burst of sweet, crunchy pomegranate seeds and a mix of fresh herbs. A drizzle of creamy cilantro sauce was a cooling counterpoint to the warm spices that brought the dish together.

Before You Begin

Long-grain white, jasmine, or Texmati rice can be substituted for the basmati.

Instructions

Adjust oven rack to lowest position and heat oven to 475 degrees. Heat 2 tablespoons oil in large saucepan over medium heat until shimmering. Add onion and ¼ teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in rice, garlic, cinnamon, turmeric, and ¼ teaspoon cumin and cook until edges of rice begin to turn translucent, about 3 minutes.

Stir in water and bring to simmer. Reduce heat to low, cover, and simmer gently until rice is tender and water is absorbed, 16 to 18 minutes. Remove saucepan from heat, lay clean folded dish towel underneath lid, and let rice sit for 10 minutes. Fluff rice with fork and season with salt and pepper to taste.

While rice cooks, toss cauliflower with remaining 2 tablespoons oil, ½ teaspoon salt, ½ teaspoon pepper, and remaining ¼ teaspoon cumin. Spread cauliflower on rimmed baking sheet and roast until just tender, 10 to 15 minutes; set aside.

Divide rice among individual bowls, then top with roasted cauliflower and pomegranate seeds. Drizzle with cilantro sauce, sprinkle with cilantro and mint, and serve.