2024

Halal Cart-Style Cauliflower Bowl

Name: Halal Cart-Style Cauliflower Bowl
Prep time: 35 min
Cook time: 1 h 55 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: 5 Star
Ingredients: 1 tsp. kosher salt, plus more; 1 c. brown rice; 2 tsp. dried oregano; 2 tsp. ground cumin; 1 tsp. smoked paprika; 1/2 tsp. ground allspice; 1/2 tsp. ground turmeric; 1/2 c. extra-virgin olive oil, divided; 2 tbsp. plus 1 tsp. fresh lemon juice, divided; 1 head cauliflower, cut into medium-size florets; Freshly ground black pepper; 1/2 medium red onion, thinly sliced; 2 c. halved cherry tomatoes; 1 tbsp. red wine vinegar; 1 tbsp. plus 1/2 tsp. finely chopped fresh mint, divided; 1 tbsp. plus 1/2 tsp. finely chopped fresh parsley, divided; 2 tsp. finely chopped garlic, divided; 3 tbsp. coconut yogurt; 1 tbsp. tahini; 1 tbsp. vegan mayonnaise; Thinly sliced lettuce, pita chips, and harissa or hot sauce, for serving

5 Star

4 servings

portions

35 minutes

temps actif

2 hours 30 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 tsp. kosher salt, plus more

1 c. brown rice

2 tsp. dried oregano

2 tsp. ground cumin

1 tsp. smoked paprika

1/2 tsp. ground allspice

1/2 tsp. ground turmeric

1/2 c. extra-virgin olive oil, divided

2 tbsp. plus 1 tsp. fresh lemon juice, divided

1 head cauliflower, cut into medium-size florets

Freshly ground black pepper

1/2 medium red onion, thinly sliced

2 c. halved cherry tomatoes

1 tbsp. red wine vinegar

1 tbsp. plus 1/2 tsp. finely chopped fresh mint, divided

1 tbsp. plus 1/2 tsp. finely chopped fresh parsley, divided

2 tsp. finely chopped garlic, divided

3 tbsp. coconut yogurt

1 tbsp. tahini

1 tbsp. vegan mayonnaise

Thinly sliced lettuce, pita chips, and harissa or hot sauce, for serving

Instructions

Preheat oven to 350°. In a medium pot over high heat, bring salt and 2 cups water to a boil. Add rice, then return to a boil. Cover, reduce heat to low, and simmer until rice is tender, about 45 minutes.

Remove pot from heat and let rice rest, covered, 15 minutes.

Meanwhile, in a large bowl, combine oregano, cumin, paprika, allspice, turmeric, 1/4 cup oil, and 1 tablespoon lemon juice. Add cauliflower, then toss to coat; season with salt and pepper. Transfer cauliflower to a baking sheet.

Roast cauliflower until tender and browned in spots, 30 to 35 minutes.

While cauliflower roasts, in a large bowl, combine onion, tomatoes, vinegar, 1 tablespoon mint, 1 tablespoon parsley, 1 teaspoon garlic, 1 tablespoon lemon juice, and remaining 1/4 cup oil; season with salt and pepper. Let sit at room temperature until ready to use.

In a medium bowl, whisk yogurt, tahini, mayonnaise, and remaining 1 teaspoon garlic, 1 teaspoon lemon juice, 1/2 teaspoon mint, and 1/2 teaspoon parsley until smooth; season with salt and pepper.

Build bowls with rice, roasted cauliflower, tomato salad, and lettuce. Drizzle with tahini sauce. Serve with pita chips and harissa alongside.

Nutrition

Taille de Portion

Calories

528

Lipides Totaux

33 g

Lipides Saturés

5 g

Lipides Insaturés

Acides Gras Trans

0 g

Cholestérol

1 mg

Sodium

563 mg

Glucides Totaux

46 g

Fibres Diététiques

7 g

Sucres Totaux

7 g

Protéines

9 g