Thick yogurt is used as both a marinade and a sauce to serve alongside. While cauliflower softens in the oven, chickpeas crisp up for a great textural contrast. And a fragrant cumin seed rice pilaf is the perfect accompaniment. Cook, relax, and enjoy!
What you'll need:
1.5 lbs cauliflower
1 large yellow onion
1 can chickpeas
7 oz 2% Greek yogurt
2 tsp curry powder
1 tsp cumin seed
¾ cup basmati rice
½ oz cilantro
freshly ground black pepper
2 rimmed baking sheets
1. Prep ingredients
Preheat oven to 450ºF. Arrange oven racks in upper and lower thirds of oven. Cut cauliflower into large florets. Halve, peel and slice ¾ of the yellow onion. Dice the remaining quarter. Drain and rinse chickpeas.
Make yogurt marinade
Whisk half of the yogurt, 2 tablespoons water, 2 tablespoons oil, curry powder, ½ teaspoon salt, and a few grinds black pepper in a large bowl until combined. Add cauliflower, sliced onion and chickpeas; toss until evenly coated.
Grease 2 rimmed baking sheets with oil. Divide cauliflower mixture evenly between the baking sheets and roast until tender and golden brown, rotating and shaking pan halfway through, 25–30 minutes.
Heat 1 tablespoon oil in small saucepan over medium-high. Add diced onion and cumin seeds and cook until softened, about 2 minutes. Stir in rice and cook until fragrant, about 1 minute more. Stir in 1¼ cup water and ¼ teaspoon salt, and bring to a simmer. Reduce heat to low, cover, and let cook for 15 minutes. Keep covered until ready to use.
Make yogurt sauce
Pick cilantro leaves from stems. Finely chop half and place in a small bowl (reserve remainder for garnish). Add remaining yogurt and 2 tablespoon water to small bowl with chopped cilantro and stir to combine; season with salt and pepper to taste.
Fluff rice using a fork and divide between 2 plates or bowls. Top with roasted vegetables and chickpeas. Garnish with cilantro and serve with yogurt sauce. Enjoy!
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