Vegetarian night! Tonight I’m making rice with delicious, warm spices, and nutty roasted cauliflower to go on top, with a creamy cilantro sauce and pops of tart with pomegranate seeds.

To start, preheat the oven to 475. 

Chop one onion.

Measure out 1/2 cup of fresh or frozen pomegranate seeds.

Mince 3 cloves of garlic, and measure out 1/2 teaspoon cinnamon, 1/2 teaspoon turmeric, and 1/4 teaspoon ground cumin.

Mix together 2 tablespoons each mayonnaise and sour cream, a teaspoon of fresh lemon juice, 2 tablespoons minced fresh cilantro leaves, and a pinch of salt and pepper.

Heat 2 tablespoons of extra virgin olive oil over medium high heat. Add the onion and 1/2 teaspoon salt. Saute until softened and starting to brown, 5 minutes.

Add the garlic and spices, and cook 30 seconds.

Add 1 1/2 cups long grain white rice, amd cook 2 to 3 minutes. 

Add 2 1/2 cups of water, and bring to a simmer.

Cover, reduce heat to low, and cook 15 minutes. Remove from heat and keep covered. 

While the rice cooks, cut up 1 head of cauliflower into florets, and toss on a baking sheet with 2 tablespoons extra virgin olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon ground cumin. Place in the oven and roast 10 to 15 minutes.

When the cauliflower smells nutty and toasted and has turned spotty brown, it’s ready!

Layer bowls with rice, cauliflower, sauce, pomegranate seeds, and more chopped fresh cilantro, and serve!