Fine Lines

Volume 1, Issue 4

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Page 14 of 15 15 Serves 4 Tandoori Cauliflower Super Bowls This superfood meal contains three of the discussed superfoods: lemon juice, pomegranate seeds, and turmeric. For an added boost, serve it with grilled or roasted salmon. Tandoori Cauliflower ½ cup plain yogurt 2 tablespoons fresh ginger, minced 3 cloves garlic, minced 1 lemon, zest and juice 2 tablespoons tandoori masala seasoning 1 head cauliflower, cut into small florets Seasoned Rice 2 tablespoons olive oil 1 onion, finely chopped ¼ teaspoon salt 1½ cups brown rice 3 cloves garlic ½ teaspoon ground turmeric ½ teaspoon ground cumin ½ teaspoon ground cinnamon 2¼ cups water Yogurt Sauce 1/3 cup plain yogurt 3 tablespoons fresh mint, chopped ¼ cup milk 1 ounce crumbled feta cheese ½ lemon, juiced Fresh pomegranate seeds, for serving Preheat oven to 400 degrees F. Whisk together the yogurt, ginger, garlic, lemon, tandoori seasoning, and a pinch of salt and pepper. Toss with cauliflower florets until very well coated, then spread on a baking pan in a single layer. Roast for 30–40 minutes until golden and tender. While the cauliflower is cooking, make the rice. Heat the two tablespoons of olive oil in a medium saucepan; add the onion. Cook until soft and tender, about 5 minutes. Stir in the salt, rice, garlic, and spices; cook for another 2 minutes until toasted, stirring often. Add the water, bring to a boil, then reduce heat to low and cover. Cook until tender, 35–45 minutes. Remove from heat, then remove the lid, cover pot with a dish towel and place the lid back on. Let sit for 10 minutes, then fluff with a fork. In a small bowl, whisk together the yogurt, mint, milk, feta, and lemon juice. To serve, divide rice among bowls, top with cauliflower and yogurt sauce, and garnish with fresh pomegranate seeds.

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