adapted from Delish Knowledge

Masala-Spiced Cauliflower: 

• 1 cauliflower, cut into florets
• 1/2 cup greek yogurt
• 2 tablespoons minced fresh ginger (or ground is fine)
• 3 cloves garlic, minced
• 1 lemon, zest and juice
• 2 tablespoons Garam Masala spice

Feta Dressing:

• 1/3 cup greek yogurt
• 1 ounce crumbled feta cheese
• 3 tablespoons fresh chopped mint
• 1/4 cup milk of choice
• 1/2 lemon, juiced
• salt/pepper 
• Garam Masala spice to taste if you would like

Turmeric Rice:

• 2 tablespoons olive oil
• 1 onion, chopped 
• 1/4 teaspoon salt 
• 1 1/2 cups basmati rice
• 3 cloves garlic, minced 
• 1/2 teaspoon turmeric 
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• 2 1/2 cups water
• 1/2 cup pomegranate seeds

Instructions:

Start by preheating your oven to 400 degrees F. In a large bowl, combine the cauliflower, yogurt, ginger, garlic, lemon zest and juice, masala spice, and salt and pepper to taste. Use your hands to toss the cauliflower until the florets are well coated. Spread evenly on a baking sheet and bake for 35 minutes, or until tender and slightly golden brown.

While the cauliflower bakes, you can begin making the rice. Heat the oil in a medium-sized pot or saucepan over medium heat. Add the onion and 1/4 teaspoon of salt. Cook until the onion is tender or translucent. You can then stir in the rice, garlic, turmeric, cumin, and cinnamon. Cook the rice until toasty (be careful not to burn).

Next, add in the water. Bring to a boil and then reduce the heat to low. Cover and cook the rice until tender (around 17 minutes). Once complete, remove from the lid. Let the rice sit for an additional 10 minutes and then fluff with a fork.

Make the feta dressing by mixing everything together and set aside.

To plate the dish, divide rice among 4 bowls and top with a scoop of cauliflower. Drizzle the feta dressing over the rice and cauliflower. Decorate the top of the dish with pomegranate seeds and a mint leaf if desired.