Cauliflower wasn’t always one of my favourite vegetables.

When I was growing up, mom would sometimes boil it to accompany a Sunday dinner. It wasn’t one of the best aromas to fill the house, and at times it seemed a bit plain on the dinner plate.

But then I discovered roasting cauliflower brought a whole new level of flavour. We subsequently learned how to make cauliflower “rice” when we wanted to reduce carbs.

Cauliflower soon became a “darling” of the vegetable world, even becoming a “crust” for pizza for those who could not tolerate wheat.

I can’t walk by a bin, or market stand, of cauliflower without buying one. Right now, they’re in season and  just so perfect.

On a recent visit to a local farmers’ market, I grabbed not just one, but two — meaning I had to get cracking and use at least one of the picture-perfect specimens that evening.

I had decided to use Indian spices to make dinner that night. I also pulled out a bag of brown basmati rice from my pantry. I’m always trying ways to incorporate brown rice into dishes when possible. Its nutritional value is significantly better.

The following recipe can be a great vegetarian “meal,” especially when accompanied by a delicious side dish called raita. It’s made with plain yogurt, cucumber, cumin and mint.

For the meat eaters in the family, consider a simple grilled lamb chop on the side. 

Basmati Rice with Cauliflower

(Serves  6-8)

1 small cauliflower, cored and cut into florets (about 6-7 cups)

4 tbsp (50 ml)  vegetable oil

Salt and pepper

1 large onion, diced

3 cloves garlic minced

1 tbsp (15 ml)  minced fresh ginger

1 tsp (5 ml) cumin seeds

1 tsp (5 ml) cinnamon

1 tsp (5 ml)  turmeric

1 tsp (5 ml) salt

1 1/4 cups (300 ml) brown basmati rice

2 1/2 cups (625 ml) water

Juice of 1 lemon

1/4 cup (50 ml) chopped cilantro

3 tbsp (45 ml)  chopped mint

1/4 cup (50 ml)  chopped pistachios

  1. Preheat oven to 425 F (210 C). Toss cauliflower in 2 tbsp (25 ml) oil. Season with salt and pepper.
  2. Place on baking sheet and roast in oven about 15 minutes or until golden and just starting to char in spots. Remove from oven and set aside.
  3. In saute pan or wok, heat remaining oil over medium-high heat. Add onion and cook until soft.
  4. Stir in garlic, ginger, cumin seeds cinnamon, turmeric and salt and cook a further minute.
  5. Add rice and cook, stirring until all grains of rice are coated.
  6. Stir in water. Bring back to boil. Reduce heat to low and cover. Cook at gentle simmer 20 to 25 minutes. Fluff with fork.  
  7. Add roasted cauliflower, turn heat to low and cover again three to four minutes.  Turn heat off. Let rest five minutes.
  8. To serve, stir in lemon juice.
  9. Season with additional salt if needed.
  10. Transfer to bowl and garnish with cilantro, mint and chopped pistachios.

Raita

2 cups (500 ml) plain Greek yogurt           

1/4 cup (50 ml) finely chopped cucumber (skin removed)

1 tsp (5 ml) ground toasted cumin

3 tbsp (45 ml) finely chopped fresh mint        

salt  to taste

  1. In bowl, combine yogurt, cucumber, cumin and mint.
  2. Season with salt to taste.https://www.thesudburystar.com/life/food/recipes/fare-with-a-flair-indian-spiced-cauliflower-rice-combo-tasty-vegetarian-treat/wcm/6e44a9fd-0902-4fac-9c1e-2c70f9a15d9b