Indian Spiced Cauliflower and Basmati Rice Recipe (Vegetarian and Gluten-Free)

Serves 4

Ingredients:

Rice Mixture:
1 cup brown basmati rice
2 cups water
1 tsp. Turmeric
½ c. frozen peas

Cauliflower Mixture:
1 head cauliflower, cut into florets
1 tsp. ground cumin
1 Tbsp. Turmeric
1 tsp. garam masala (optional)
3 Tbsp. olive oil
1 tsp. sea salt
½ cup raisins
½ cup raw whole cashews

Sauce:
2 Tbsp prepared mango chutney
1 Tbsp. olive oil
1 Tbsp. lime juice
1 Tbsp. apple cider vinegar

Toppings:
¼ cup plain yogurt (optional)
chopped cilantro (optional)

Directions:
Preheat oven to 400 degrees.
In a saucepan with lid, add water, rice, 1 tsp. Turmeric, peas. Bring to a boil over high heat. Lower heat to simmer, cover and cook until rice is tender, 30 -35 minutes. Alternatively, add rice and other ingredients to rice cooker or Instant Pot and follow directions for rice.

While rice is cooking, place cauliflower, cumin, 1 Tbsp. Turmeric, garam masala, olive oil and sea salt in a mixing bowl. Stir to combine. Pour mixture onto baking sheet and place in oven. Roast for 10 minutes. Remove from oven. Stir mixture. Add cashews and raisins to cauliflower mixture and return to over for additional 10-15 minutes or until cauliflower is as tender as you like it.

In small bowl, combine sauce ingredients.

When rice and cauliflower are done cooking, combine cooked rice and roasted cauliflower mixture in a medium mixing bowl. Pour dressing over mixture and toss to combine. Serve topped with spoonful of plain yogurt and cilantro.