Charred spiced cauliflower, cooling cream, pickled onions

$1.40/servingat the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• cauliflower1 ea
• basmati rice1 cup
• sour creamscant ½ cup
• curry powder4 tsp
• paprika1½ tsp
• lemon1 ea
• cilantro (optional)a handful
• red onion (optional)1 ea

Method

1Oven & pickled onions

• •Heat the oven to 425F with a sheet pan inside.
• •Slice half of the red onion paper-thin.
• •Toss the onion with the juice of half of the lemon and a pinch of salt.
• •Set aside to pickle to bright pink while everything cooks.

2Spice the cauliflower

• •Cut the cauliflower into bite-size florets, halving big ones flat.
• •Whisk 2 tbsp of the sour cream with 3 tbsp oil, the curry powder, paprika and a generous pinch of salt into a marinade.
• •Toss the florets in the marinade until fully coated.

3Roast

• •Spread the cauliflower on the hot pan in one layer.
• •Roast 22 to 25 minutes, turning once, until tender inside with dark charred tips.

4Rice

• •Meanwhile, rinse the basmati until the water runs clear.
• •Add the basmati to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to low, and cook 12 minutes until the water is absorbed.
• •Let it rest for 5 minutes, then fluff with a fork.

5Build the bowls

• •Spoon the basmati into bowls and pile the cauliflower on top.
• •Loosen the remaining sour cream with a squeeze of lemon and spoon it over.
• •Finish with a lemon wedge, and add the pickled red onion and torn cilantro if desired.