Tandoori Cauliflower Rice Bowl

Step 1

Rinse basmati rice under cold water for 2-3 minutes until the water runs clear, then drain well. Bring 1.5 cups of water to a boil in a small saucepan with 0.25 tsp salt, add the rice, stir once, then reduce heat to low, cover, and cook for 18-20 minutes until tender and all water is absorbed.

Step 2

While the rice cooks, pat the cauliflower florets dry with paper towels. In a large bowl, whisk together 3 tbsp yogurt, 2 tbsp tandoori spice blend, 3 tbsp vegetable oil, 0.5 tsp salt, and 0.25 tsp black pepper until smooth.

Step 3

Add the cauliflower florets to the tandoori marinade and toss thoroughly until every piece is evenly coated. Spread on a baking sheet in a single layer and roast at 425°F (220°C) for 22-25 minutes, stirring halfway through, until the edges are charred and crispy.

Step 4

While the cauliflower roasts, finely slice the red onion and dice the cucumber into 0.5-inch pieces. Roughly chop the fresh cilantro and set all vegetables aside.

Step 5

Once the rice is cooked, fluff it gently with a fork and divide between two bowls. Pile the roasted tandoori cauliflower on top of each bowl of rice.

Step 6

Top each bowl with sliced red onion, diced cucumber, and fresh cilantro. Drizzle with 1 tbsp lime juice per bowl and serve immediately while the cauliflower is still warm.