Basmati Rice Bowl with Spiced Cauliflower & Pomegranate

Not only was the final product of this dish SO pretty visually, but it was absolutely delicious and bursting with flavor! I can’t wait to make this again.

By the way, did you know pomegranates are among the healthiest fruits on Earth?The benefits of pomegranate are endless. Here are a few of the many: Fights cancer, reduces inflammation, improves bone quality, protects cardiovascular health, promotes blood circulation, and cures anemia.

This dish serves 4 – 6


¼ cup extra-virgin olive oil
1 onion, chopped coarse
Salt and pepper
1 1/2 cups basmati rice, rinsed
4 garlic cloves, minced
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
2 1/4 cups water
1 head cauliflower (2 pounds), cored and cut into 3/4-inch florets
1/2 cup pomegranate seeds
1 recipe Cilantro Sauce (below)
2 tablespoons chopped fresh Cilantro
2 tablespoons chopped fresh mint

1/4 c vegan mayo (homemade or store bought)
1/4 c non dairy sour cream
3 T water
3 T minced fresh cilantro
1/4 t salt
Whisk in bowl.


1.) Adjust oven rack to lowest position and heat oven to 475 degrees. Heat 2 tablespoons oil in large saucepan over medium heat until shimmering. Add onion and 1/4 teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in rice, garlic, cinnamon, turmeric, and 1/4 teaspoon cumin and cook until edges of rice begin to turn translucent, about 3 minutes.


2.) Stir in water and bring to simmer. Reduce heat to low, cover, and simmer gently until rice is tender and water is absorbed, 16 to 18 minutes. Remove saucepan from heat, lay clean folded dish towel underneath lid, and let rice sit for 10 minutes. Fluff rice with fork and season with salt and pepper to taste.

3.) While rice cooks, toss cauliflower with remaining 2 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining 1/4 teaspoon cumin. Spread cauliflower on rimmed baking sheet and roast until just tender, 10 to 15 minutes; set aside.


4.) Divide rice among individual bowls, then top with roasted cauliflower and pomegranate seeds. Drizzle with cilantro sauce. Sprinkle with cilantro and mint, and serve.

Cilantro Sauce: 

1/4 cup vegan mayo

1/4 cup dairy-free sour cream

3 tablespoons water

3 tablespoons minced fresh cilantro

1/4 teaspoon salt

Whisk all ingredients together in a bowl.


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