5.0
(1)
Your folders
Your folders
Export 18 ingredients for grocery delivery
Step 1
Preheat the oven to 400 degrees F. Combine cauliflower with yogurt, ginger, garlic, lemon zest and juice and Tandoori seasoning, salt and pepper and toss until well coated. Spread in a single layer on a baking sheet and roast for 35 minutes until tender and slightly golden.
Step 2
While the cauliflower is cooking, make the rice. Heat the oil in a medium saucepan over medium heat and add the onion and 1/4 teaspoon salt. Cook until onion is tender, about 5 minutes. Stir in the rice, garlic, turmeric, cumin and cinnamon and cook until toasty, about 2 minutes.
Step 3
Add in the water, then bring to a boil. Reduce heat to low, cover and cook until tender, about 17 minutes. Remove from heat and remove the lid. Cover with a clean dish towel and replace the lid. Let sit for 10 minutes to finish steaming, then fluff with a fork.
Step 4
Whisk together all ingredients for the feta dressing and set aside.
Step 5
To assemble: divide rice among 4 bowls and top with cauliflower mixture and 2 tablespoons pomegranate arils. Drizzle with feta sauce and garnish with more mint/parsley, if desired.
Your folders
avirtualvegan.com
4.8
(14)
30 minutes
Your folders
cultured.guru
5.0
(1)
30 minutes
Your folders
diethood.com
5.0
(2)
50 minutes
Your folders
myrecipes.com
Your folders
washingtonpost.com
3.2
(10)
Your folders
cooking.nytimes.com
4.0
(18)
Your folders
kitchenathoskins.com
4.8
(9)
Your folders
myrecipes.com
3.0
(2)
Your folders
shahzadidevje.com
3.8
(4)
20 minutes
Your folders
vegrecipesofindia.com
4.6
(13)
30 minutes
Your folders
sharedappetite.com
20 minutes
Your folders
unleashed.legendaryladylabs.com
Your folders
unleashed.legendaryladylabs.com
Your folders
mealprepmanual.com
4.2
(9)
25 minutes
Your folders
thissavoryvegan.com
5.0
(2)
25 minutes
Your folders
delicious.com.au
50 minutes
Your folders
nomnompaleo.com
4.3
(4)
90 minutes
Your folders
uncomplicatedchef.com
78 minutes
Your folders
paleoglutenfree.com
3.5
(4)
5 minutes