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Lunch recipe · from the recipe book

Tandoori Cauliflower Rice Bowls with Mint Raita

Tangy yogurt-marinated cauliflower and chickpeas roast until charred and crisp-edged over fluffy rice, cooled by a creamy cucumber-mint raita.

Tandoori Cauliflower Rice Bowls with Mint Raita

Ingredients

  • 3 containers (6 oz)520 gPlain Greek yogurt, nonfatdivided
  • 1 medium head600 gCauliflowercut into bite-size florets
  • 2 cups300 gChickpeas, canned, drained and rinsedpatted dry
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 1⅔ cups400 gWater
  • 2 tbsp30 gOlive oil
  • 3 cloves9 gGarlicminced
  • 1½ tbsp grated10 gFresh gingerfinely grated
  • 1½ tbsp8 gCurry powder
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 2 tsp4 gGround cumin
  • 2 tbsp30 gLemon juicedivided
  • ¾ tsp5 gSaltdivided
  • 2⅓ cups sliced250 gCucumbergrated and squeezed dry
  • 2 tbsp chopped10 gFresh mintchopped
  • ½ cup chopped80 gRed onionthinly sliced
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Make the marinade: in a large bowl, stir together 120 g of the Greek yogurt (about a quarter), the olive oil, garlic, ginger, curry powder, paprika, cumin, half of the lemon juice and 2 g of the salt.
  3. Add the cauliflower and chickpeas to the marinade and toss until evenly coated.
  4. Spread the cauliflower and chickpeas in a single layer on the sheet pan and roast for 25 to 30 minutes, turning once, until tender and charred at the edges.
  5. While the vegetables roast, combine the rice, water and 2 g of the salt in a pot, bring to a boil, cover, and simmer on low for 15 minutes; rest off the heat, covered, for 5 minutes, then fluff.
  6. Make the raita: in a separate bowl, stir the remaining 400 g of Greek yogurt with the cucumber, mint, the remaining half of the lemon juice and the remaining 1 g of salt. Chill until serving.
  7. Divide the rice among four bowls, top with the roasted cauliflower and chickpeas, and spoon the raita alongside.
  8. Scatter the red onion and cilantro over each bowl and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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