Roasted Cauliflower & Chickpea Bowl with Moroccan Rice

Ingredients

In a medium pot, heat olive oil over medium heat. Sauté onion, cumin seeds, coriander seeds, and cloves until onion is translucent.
Stir in rice and saffron; cook 1 minute. Add vegetable broth, cinnamon stick, dried fruit, salt, and citrus zest (if using).
Bring to boil, cover, reduce heat, and simmer until rice is tender and liquid absorbed (about 20 minutes for white basmati).
Fluff rice with a fork. Remove cinnamon stick and cloves. Gently stir in toasted nuts and fresh herbs (if using) before serving.

Roast the Vegetables: Preheat oven to 425°F (220°C). Toss the cauliflower florets, drained chickpeas, and sliced onion with the roasting portion of olive oil, minced garlic, grated ginger, and the roasting spice blend (cumin, coriander, cinnamon, cloves, salt, pepper, and brown sugar). Spread onto a parchment-lined sheet pan and roast for 25 minutes, tossing halfway through, until the cauliflower is tender and caramelized.
Mix the Yogurt Sauce: In a small bowl, whisk together the Greek yogurt, chopped parsley and cilantro, minced garlic, ground coriander, smoked paprika, and the dressing’s salt. Thin with a splash of water if needed until it reaches a drizzleable consistency.
Assemble: Layer the Moroccan rice and a handful of baby spinach in bowls. Top with the roasted cauliflower and chickpeas. Garnish with pomegranate seeds, more toasted almonds, and a generous dollop of the herby yogurt sauce.

Base: A fluffy bed of golden saffron rice with jewels of raisins and almonds.
Contrast: The deep roasted colors of the cauliflower against the bright white yogurt sauce and ruby red pomegranate seeds.
Finish: A final sprinkle of fresh herbs and a squeeze of lemon to brighten the spices.

Waste Reduction: Use the cauliflower leaves! They can be roasted alongside the florets for a crunchy, cabbage-like addition.
Variations: Swap the yogurt sauce for a tahini-lemon dressing to make the entire bowl vegan.