roasted cauliflower with ginger, turmeric and cumin and spiced basmati rice

This is a favorite and staple meal in our family. I cook this pretty often (at least twice a month?) and we all love it. It is very easy to whip up and elements of this dish can be prepared beforehand making it easy to bring everything together. Since my family loves roasted cauliflower I always roast at least two heads when I make this.

Roasted Cauliflower with Ginger, Turmeric and Cumin

(taken and adapted from here)

Serves 2-4


  • 1 head of cauliflower, cut into florets or sliced vertically into steaks (as pictured above)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon tumeric
  • Salt and pepper
  • 1/4-1/2 cup olive oil
  • Plain yogurt or sour cream, to serve


  1. Preheat your oven to 400°F. Line a baking sheet with foil.
  2. Combine the oil, ground ginger, cumin and tumeric. Mix well.
  3. Place the cauliflower evenly on the baking sheet. Try not to overlap them.
  4. Brush the oil mixture onto the cauliflower. Sprinkle with salt and pepper to season.
  5. Bake cauliflower for about 40 minutes, rotating the pan at the halfway mark.
  6. Remove from oven and let cool before serving with rice and yogurt or sour cream on the side.


Spiced Basmati Rice

(taken and adapted from here)

Serves 4


  • 1.5 cups basmati rice
  • 3 tablespoons unsalted butter or ghee
  • 1 onion, finely diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cinnamon
  • 2 cloves garlic, minced
  • 2 1/4 cups water
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup dried fruit of choice (I use raisins and chopped dried apricots)
  • 1/4 cup nut/s of choice (I use roasted sliced almonds/pistachios/cashews)


  1. Wash the rice until the water runs clear. Set aside.
  2. In a medium to large pot with a lid, add in the butter or ghee.
  3. Fry the onions till softened. Add in the garlic and cook for another minute.
  4. Add in the cumin, turmeric and cinnamon.
  5. Add in the rice and stir to combine.
  6. Add in the water, salt and pepper and give it a good stir. Bring to boil, cover pot and simmer for about 15 to 20 minutes on low heat or until all liquid is absorbed.
  7. Add in the fruits and nuts. Place lid back on pot and allow it to stand for about 10 minutes.
  8. Before serving, fluff the rice with a fork.
  9. Serve with roasted cauliflower.

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