Main Course · Serves 2
with Rice, Peas & Cilantro-Cumin Yogurt Sauce
Bold, earthy spices flavor tender cauliflower and green peas in this quick, filling vegetarian bowl. Fluffy jasmine rice soaks up the savory spices while a tangy yogurt sauce, flavored with smoky cumin and fresh cilantro, is drizzled over the top for cool, creamy contrast. Crunchy almonds finish off this hearty, flavorful meal.
In a small pot, combine rice, half the stock concentrates (you’ll use the rest later), 3⁄4 cup water (11⁄4 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce. Roughly chop cauliflower into bite-size pieces.
Heat a drizzle of oil in a large pan over medium-high heat. Add cauliflower; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 3-5 minutes.
Add peas, half the Shawarma Spice Blend, remaining stock concentrate, 2 TBSP water, and 1 TBSP butter (for 4 servings, use all the Shawarma Spice Blend, 4 TBSP water, and 2 TBSP butter). Cook, stirring occasionally, until cauliflower is browned and tender, 3-5 minutes. Taste and season with salt and pepper if desired.
While cauliflower cooks, roughly chop cilantro.
In a small bowl, combine cilantro, sour cream, yogurt, 1⁄4 tsp garlic powder, and 1⁄4 tsp cumin (1⁄2 tsp garlic powder and 1⁄2 tsp cumin for 4 servings). (Reserve remaining garlic powder and cumin for another use.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Fluff rice with a fork. Taste and season with salt and pepper if desired.
Divide rice between plates and top with spiced cauliflower. Drizzle with yogurt sauce. Garnish with almonds. Serve.
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