4 Tbs. Olive Oil, divided 1 tsp. Brown Mustard Seed 1/4 tsp. Whole Cumin Seed 1/2 Cup Red Onion, diced 8 Cloves Garlic 2 Plum Tomatoes 1 Can Garbanzo Beans, 14 oz. 4 Cups Vegetable Stock 1/2 tsp. Salt 2 Cups Brown Jasmine Rice 4 Tbs. Lime Juice, divided 1 Head Cauliflower 1 Serrano Pepper, or less 1/2 Cup Cilantro Leaves
Spice Blend:
1 tsp. Curry Powder, yellow 1 tsp. Dark Chili Powder 1 tsp. Turmeric 1 tsp. Garam Masala, spice powder 1 tsp. Coriander, ground 1/4 tsp. Ground Black Pepper 1/4 tsp. Crushed Red Pepper
Heat Oven To 375°
Gather and measure spice blend ingredients.
Mix ingredients together to form the spice blend.
Divide spice blend into two portions.
One portion, 2/3 of the blend, is for the rice and the other 1/3 is for the cauliflower.
Note: (For Rachel) I know this photo looks like a 25 / 75 split but consider that the white part was once covered with spice. Those spices have been pushed over to the smaller, but thicker 1/3!
Peel and rough chop the garlic.
Peel and dice the onion, about 1/2 of a small onion.
Cut tomatoes into round slices.
Cut the slices into smaller pieces.
Slice and chop tomatoes into a chunky puree.
Measure rice and place into a strainer.
Hold strainer or place over the sink as in photo.
Add garbanzo beans to the strainer.
Spray rice and beans with cold water for a few minutes.
Turn off water and let drain in strainer.
Add 2 tablespoons oil, mustard and cumin seeds to a large pot.
Cook and stir ingredients over high heat for about half a minute.
Spices should sizzle and begin to pop open.
Shake the pan back and forth during this process.
Add onion and garlic to the pot.
Cook and stir for about a minute.
Add 2/3 of the spice blend to the pot.
Cook and stir for about half a minute.
Add chopped tomato puree to the pot.
Cook and stir for another half minute.
Add rice and beans to the pot.
Cook and stir for about a minute.
Add vegetable stock, 2 tablespoons of lime juice and salt to the pot.
Mix ingredients well and bring liquid to a boil.
As soon as liquid boils, cover the pot.
Place pot into oven and bake for 30 minutes.
While rice is baking, start on the cauliflower.
Rinse off and shake dry a head of cauliflower.
Use a small knife to detach each floret from the stalk.
Cut large florets in half, trying to make all about the same size.
When rice is just about ready, around the 25 minute mark, start cooking the cauliflower.
Place the two remaining tablespoons of olive oil into a large pan.
Add the remaining 1/3 of the spice blend.
Heat the pan until the oil is hot and giving off a wonderful smell of olives and curry.
Add the cauliflower to the pan.
Mix and toss the cauliflower in the hot spice oil for a minute or so.
Add a couple of tablespoons of water to the pan and mix ingredients well.
Remove the rice from the oven, at the 30 minute mark, and place the cauliflower pan into the oven.
Let the rice sit, covered, for 10 more minutes.
Cauliflower needs to roast for a total of 25 minutes.
After 12 minutes remove the cauliflower from the oven and add another two tablespoons of water.
Mix well and place back into the oven.
Gather and prep cilantro, lime and serrano pepper.
After the rice has rested for 10 minutes, remove the cover and fluff with a fork.
Rice is now ready to serve.
Remove cauliflower after it has roasted for a total of 25 minutes.
Add the cilantro, lime juice, serrano and a pinch of salt.
Mix well.
Scoop rice onto a plate and cover with roasted cauliflower.
