Step 1

Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and dice onion. Mince or grate garlic.

Step 2

Toss cauliflower on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until lightly browned and crisped, 20-25 minutes.

Step 3

While cauliflower cooks, heat a drizzle of olive oil in a large pot over medium heat. Add onion, cumin seeds, and ¾ of the garlic to pot. Cook until onion is softened and cumin and garlic are fragrant, 4-5 minutes, tossing occasionally. Add rice to pot and stir until grains are translucent, about 1 minute.

Step 4

Add 1½ cups water and a large pinch of salt to pot. Bring to a boil, cover, and reduce to a gentle simmer until tender, about 15 minutes.

Step 5

Meanwhile, zest and halve lemon. Stir together yogurt, lemon zest, a squeeze of lemon juice, ½ tsp Tunisian spice blend (we sent more), and as much of the remaining garlic as you like in a medium bowl. Thin to a saucy consistency with about 1 TBSP water. Season with salt and pepper.

Step 6

Divide Cumin rice between plates and top with cauliflower. Drizzle with yogurt sauce. Sprinkle with golden raisins and cashews. Pick cilantro leaves from stems and scatter leaves over plate.