RECIPE

Roasted Cauliflower & Basmati Pilaf Bowl

Name: Roasted Cauliflower & Basmati Pilaf Bowl
Cook time: 15 mins
Total time: 15 min
Yield: 4
Ingredients: 1 medium head cauliflower (approx. 500 g), cut into bite-sized florets

Prep Time

15 mins

Cook Time

30 minutes

Servings

4 x

Smoky, spiced roasted cauliflower meets aromatic TASTY BITE®/MD Channa Masala over fragrant basmati rice, topped with cooling yogurt.

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INGREDIENTS

Spiced Roasted Cauliflower:

1 medium head cauliflower (approx. 500 g), cut into bite-sized florets
2 tbsp (30 ml) olive oil
1 tsp (3 g) ground cumin
1 tsp (3 g) smoked paprika
½ tsp (1.5 g) ground turmeric
½ tsp (2.5 g) kosher salt
¼ tsp (0.8 g) freshly ground black pepper

Channa Masala & Base:

2 pouches TASTY BITE®/MD Channa Masala
2 cups (400 g) cooked basmati rice

Bowl Toppings & Garnish:

1 cup (150 g) cucumber, diced
½ cup (75 g) pickled red onions
¼ cup (60 ml) plain yogurt or coconut yogurt
2 tbsp (8 g) fresh coriander (cilantro), chopped

PRODUCTS USED

Channa Masala
All Natural Indian Entrée

SEE DETAILS

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1
Roast the Cauliflower: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. In a mixing bowl, toss the cauliflower florets with olive oil, ground cumin, smoked paprika, turmeric, kosher salt, and black pepper until evenly coated. Spread in a single layer and roast for 25 to 30 minutes, turning once halfway through, until edges are tender, golden, and lightly charred.
2
Warm the Channa Masala: While the cauliflower finishes roasting, pour the TASTY BITE®/MD Channa Masala into a medium saucepan over medium heat. Simmer gently for 3 to 4 minutes, stirring occasionally, until thoroughly heated through or microwave for 60 seconds.
3
Assemble the Grain Bowls: Evenly divide the warm cooked basmati rice among 4 individual serving bowls to create a bed for the toppings.
4
Layer the Ingredients: Spoon the hot TASTY BITE®/MD Channa Masala generously over one side of the rice, then arrange the crispy spiced roasted cauliflower florets alongside.
5
Garnish & Finish: Distribute the diced cucumber and tangy pickled red onions around the bowl for refreshing crunch. Drizzle generously with plain yogurt (or coconut yogurt) and finish with a sprinkle of freshly chopped coriander before serving.