Spiced Rice with Cauliflower and Pomegranate Seeds
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This is a aromatically spiced rice dish that pairs well with roasted cauliflower which brings out the vegetables sweetness. Top that with the pomegranate seeds for more sweetness and crunch. We served it with our Tzatziki sauce which added more depth of flavor as well as a wonderful cooling aspect and flavor. It is a healthy dish with plenty of fiber and vitamins with the cauliflower and pomegranate. We made it here with basmati rice but you would not go wrong with a jasmine or brown rice. I recommend that you make the Tzatziki first so the flavors have time to meld.
MAKES:8 Servings
PREP/COOK TIME: 45 Minutes
INGREDIENTS
1 head cauliflower (2 pounds), cored and cut into 3/4 inch florets
1/4 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 teaspoon ground cumin
1 onion, chopped coarse
1 1/2 cups basmati rice, rinsed
5 cloves garlic, minced
1/2 teaspoon cinnamon
3/4 teaspoon turmeric
2 1/4 cups Magic Mineral Broth, (can substitute store bought or water)
1/2 cup pomegranate seeds
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
DIRECTIONS
Adjust oven rack to lowest position and heat the oven to 475 degrees.
Toss cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon cumin. Arrange cauliflower on a rimmed baking sheet in a single layer and roast until tender, about 10 to 15 minutes; set aside.
Heat the remaining 2 tablespoons olive oil in a large sauce pan over medium heat until shimmering. Add the onions and a pinch of salt and cook until softened and lightly browned, 8 to 10 minutes. Add the rice, cinnamon, turmeric and remaining 1/2 teaspoon cumin to the sauce pan and cook, stirring often, until the rice grains begin to turn translucent, about 3 minutes.
Stir in the broth and bring to a simmer. Reduce the heat to low; cover: and simmer gently until rice is tender and all the liquid is absorbed, 16 to 18 minutes. When done remove from the heat and cover the pan with a clean dish towel under the lid and let stand for 10 minutes.
Add the cauliflower to the rice and fluff gently with a fork to combine. Transfer to a serving platter and sprinkle with the pomegranate seeds, cilantro and mint. Serve with the Tzatziki sauce, if desired.
