Rice with Cauliflower

Wholesome Vegetarian Dish: Cauliflower with Ghee, Cumin, and Yogurt from Arabia

Region / culture: Arabia | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Rice with cauliflower is a delicious and nutritious dish that combines the earthy flavors of cauliflower with the subtle nuttiness of long-brown rice. This recipe is perfect for a quick and easy weeknight meal or as a side dish for a special occasion.

History

Rice with cauliflower is a popular dish in Indian cuisine, where cauliflower is a staple vegetable. This dish is often served as part of a vegetarian meal, providing a hearty and satisfying option for those looking to incorporate more plant-based foods into their diet.

Ingredients

4 tbsp ghee (clarified butter or vegetable oil)
1.5 tsp white cumin seeds
a pinch of asafetida powder (hing powder)
2 bay leaves
4 green cardamom pods
2.25 cups cauliflower florets and/or broccoli
0.5 tsp turmeric
2 tsp salt, or to taste
0.5 tsp black pepper
2 cups cooked long-grain brown rice
0.33 cup plain yogurt
chopped fresh cilantro
coriander to garnish

How to prepare

Heat the ghee in a heavy saucepan and sauté the cumin and asafetida for 2 minutes. Add the bay leaves and cardamom; stir well.
Toss in the cauliflower and sauté for 5 minutes over medium heat. Stir in the turmeric and seasoning and cook for another 10 minutes.
Add the rice and yogurt, stir carefully, lower the heat, cover the pan, and cook for another 10 to 15 minutes. Sprinkle with coriander and serve hot.

Variations

Add diced carrots or peas for added color and flavor.
Substitute the cauliflower with broccoli or Brussels sprouts for a different twist.
Add a sprinkle of toasted almonds or cashews for added crunch.

Cooking Tips & Tricks

Be sure to cook the cauliflower until it is tender but still slightly crisp to maintain its texture and flavor.

- Use long-brown rice for a nuttier and more nutritious option, but feel free to substitute with white or jasmine rice if preferred.

- Adjust the seasoning to taste, adding more salt, pepper, or spices as desired.

- Garnish with fresh cilantro and coriander for a burst of freshness and color.

Serving Suggestions

Serve rice with cauliflower as a main dish with a side of naan bread or as a side dish to accompany a protein such as grilled chicken or tofu.

Cooking Techniques

Sauté the cauliflower until golden brown for added flavor.

- Use a heavy saucepan to ensure even cooking and prevent burning.

Ingredient Substitutions

Substitute ghee with vegetable oil for a vegan option.

- Use Greek yogurt instead of plain yogurt for a creamier texture.

Make Ahead Tips

Prepare the rice and cauliflower mixture ahead of time and reheat before serving.

Presentation Ideas

Serve rice with cauliflower in a colorful bowl garnished with fresh herbs for a visually appealing presentation.

Pairing Recommendations

Pair rice with cauliflower with a side of cucumber raita or mango chutney for a complete meal.

Storage and Reheating Instructions

Store leftover rice with cauliflower in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 4g

- Sugars: 3g

Fats

- Total Fat: 10g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin C: 70% DV

- Vitamin K: 20% DV

- Iron: 10% DV

- Calcium: 6% DV

Alergens

Contains dairy (yogurt)

Summary

Rice with cauliflower is a nutritious dish that is high in fiber, vitamins, and minerals. It is a great option for those looking to incorporate more vegetables into their diet.

Summary

Rice with cauliflower is a flavorful and nutritious dish that is perfect for a quick and easy meal. With a balance of carbohydrates, fats, proteins, and essential vitamins and minerals, this dish is a great option for those looking to incorporate more vegetables into their diet. Enjoy this dish as a main course or as a side dish for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a cool autumn day, and I was visiting my friend Maria in her cozy kitchen. As soon as I walked in, I was greeted by the delicious aroma of spices and herbs wafting through the air.

Maria was busy at the stove, stirring a pot of rice and cauliflower. The sight of the creamy white cauliflower mingling with the fluffy grains of rice was so enticing, I couldn't help but ask her for the recipe.

Maria smiled and beckoned me over. "This is a family recipe that has been passed down for generations," she explained. "It's a simple dish, but the flavors are so comforting and satisfying."

She went on to show me how to prepare the dish, starting with sautéing onions and garlic in a bit of olive oil until they were golden and fragrant. Then she added the cauliflower florets and cooked them until they were tender and slightly caramelized.

Next, Maria added a pinch of turmeric and cumin, which lent a warm, earthy flavor to the dish. She then stirred in the rice and added enough water to cover everything, allowing it to simmer until the rice was cooked through and fluffy.

As I watched Maria work her magic in the kitchen, I couldn't help but be inspired. I knew that I had to learn how to make this dish for myself, to bring a taste of Maria's kitchen into my own home.

Over the years, I experimented with the recipe, tweaking it here and there to suit my own tastes. I added a bit of crushed red pepper for some heat, and a handful of fresh parsley for a burst of freshness.

I also discovered that a squeeze of lemon juice at the end brightened up the flavors and added a tangy kick that I couldn't resist.

Each time I made the dish, it brought back memories of that day in Maria's kitchen, when I first fell in love with the simple and comforting flavors of rice and cauliflower.

I shared the recipe with my own family, passing it down to my children and grandchildren. It became a staple at our dinner table, a dish that brought us together and warmed our hearts.

As I grew older, I realized that the true beauty of this recipe lay not just in its delicious taste, but in the memories and traditions that it carried with it. It was a connection to the past, a link to the generations of women who had cooked and shared this dish before me.

And so, whenever I make rice with cauliflower, I do so with a sense of gratitude and reverence for all those who came before me, and for all those who will come after. In each bite, I taste a little bit of history, a little bit of love, and a whole lot of deliciousness.