Turmeric Cauliflower & Basmati Rice Pilaf Bowl
Golden basmati pilaf with roasted cauliflower, chickpeas, toasted almonds and garlic yogurt.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
A pilaf starts by toasting rice and spices in fat before adding liquid, which makes each grain separate and fragrant. Roasted cauliflower and chickpeas add substance, and a garlicky yogurt sauce brings protein and tang.
Why this recipe works
Toasting the rice in spiced oil before adding broth flavors each grain and helps them stay separate. Roasting cauliflower and chickpeas together gives crisp edges and a nutty flavor.
Ingredient notes
Rinse basmati until the water runs mostly clear to remove surface starch. Turmeric stains; wipe spills quickly.
Common mistakes
- Stirring the pilaf while it simmers.
- Crowding the sheet pan.
What to serve with it
Mango chutney or a squeeze of lemon.
Meal prep
Keep the yogurt sauce and almonds separate.
More bowls like this
Cooking tips
Dry the chickpeas thoroughly so they crisp. Toast the almonds in a dry pan for 2 to 3 minutes.
Swaps and variations
Add chicken or paneer for more protein. Use dairy-free yogurt for a vegan bowl.
Storing and reheating
Refrigerate within 1 to 2 hours (spread rice to cool) for up to 4 days. Reheat until steaming.
Recipe
Turmeric Cauliflower & Basmati Rice Pilaf Bowl
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Ingredients
- For the cauliflower and chickpeas
- For the pilaf
- For the yogurt sauce
You’ll need: rimmed sheet pan; medium saucepan with lid; small bowl
Method
-
Heat the oven to 425°F (220°C). Toss the cauliflower and chickpeas with 1 tablespoon olive oil, 1/2 teaspoon cumin and 1/2 teaspoon salt and roast 25 minutes, stirring once, until browned.
-
Heat the remaining olive oil in a saucepan over medium heat. Cook the onion 5 minutes, then add the turmeric and remaining cumin for 30 seconds.
-
Add the rice and stir 2 minutes until the grains turn slightly translucent at the edges. Add the broth and remaining salt, bring to a boil, cover and cook on low 15 minutes. Rest 10 minutes and fluff.
-
Mix the yogurt, garlic and lemon juice.
-
Divide the pilaf among 4 bowls, top with cauliflower, chickpeas and almonds and add a spoonful of garlic yogurt.
Questions
Is this vegan?
Not with Greek yogurt; use a plant-based yogurt to make it vegan.
How much protein does it have?
Roughly 20 to 25 grams per bowl from the chickpeas, yogurt and almonds (an estimate).
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