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
olive oil
coarse salt
freshly ground black pepper
Equipment:
strainer
2 rimmed baking sheets
small saucepan
Recipe steps:
-
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. -
Roast vegetables
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. -
Make pilaf
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
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!
