Turmeric-Roasted Cauliflower With Apricot-Pistachio Rice Recipe

Recipe By Slurrp

Turmeric-Roasted Cauliflower with Apricot-Pistachio Rice is a flavorful and vibrant vegetarian dish. The cauliflower is tossed with turmeric, cumin, and garlic powder, then roasted until golden and crispy. The apricot-pistachio rice is cooked with fragrant spices and mixed with dried apricots and toasted pistachios for a sweet and nutty combination. Serve the roasted cauliflower over the rice for a satisfying and nutritious meal.

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Non Vegdiet
Turmeric-Roasted Cauliflower With Apricot-Pistachio Rice
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Ingredients for Turmeric-Roasted Cauliflower With Apricot-Pistachio Rice Recipe

  • 1/2 Head Cauliflower, Cut Into Florets
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Turmeric
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Garlic Powder
  • As required Salt And Pepper, To Taste
  • 1/2 cup Basmati Rice
  • 1 cup Water
  • 1/2 tablespoon Olive Oil
  • 1/2 Small Onion, Diced
  • 1/4 cup Dried Apricots, Chopped
  • 0.13 cup Pistachios, Toasted And Chopped
  • 1/4 teaspoon Turmeric
  • 1/4 teaspoon Cumin
  • 0.13 teaspoon Cinnamon
  • As required Salt And Pepper, To Taste
  • as per your need Fresh Cilantro Or Parsley, For Garnish

Directions: Turmeric-roasted Cauliflower With Apricot-pistachio Rice Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C).
  • STEP 2.In a large bowl, toss the cauliflower florets with olive oil, turmeric, cumin, garlic powder, salt, and pepper.
  • STEP 3.Spread the cauliflower in a single layer on a baking sheet. Roast for 25-30 minutes, or until golden and crispy.
  • STEP 4.While the cauliflower is roasting, cook the rice according to package instructions.
  • STEP 5.In a separate pan, heat olive oil over medium heat. Add the onion and cook until softened.
  • STEP 6.Stir in the cooked rice, apricots, pistachios, turmeric, cumin, cinnamon, salt, and pepper. Cook for a few minutes to heat through.
  • STEP 7.Serve the turmeric-roasted cauliflower over the apricot-pistachio rice.
  • STEP 8.Garnish with fresh cilantro or parsley, if desired.

Cooking Tips

  • You can add other vegetables such as bell peppers or carrots to the roasted cauliflower for added flavor and texture.
  • Feel free to substitute the dried apricots with raisins or dried cranberries.
  • Toasting the pistachios before adding them to the rice enhances their flavor. Simply heat them in a dry skillet over medium heat until fragrant.

Storage and Serving

  • Leftover roasted cauliflower and rice can be stored in separate airtight containers in the refrigerator for up to 3 days.
  • To reheat, place the cauliflower on a baking sheet and bake at 350°F (175°C) until heated through. Heat the rice in a microwave or on the stovetop.
  • Serve with a side of yogurt or a fresh green salad for a complete meal.
Nutrition
value
1181
calories per serving
63 g Fat31 g Protein122 g Carbs10 g FiberOther

Current Totals

  • Fat
    63g
  • Protein
    31g
  • Carbs
    122g
  • Fiber
    10g

MacroNutrients

  • Carbs
    122g
  • Protein
    31g
  • Fiber
    10g

Fats

  • Fat
    63g

Vitamins & Minerals

  • Calcium
    103mg
  • Iron
    11mg
  • Vitamin A
    29mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    44mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    25mg
  • Vitamin E
    13mg
  • Copper
    < 1mcg
  • Magnesium
    174mg
  • Manganese
    5mg
  • Phosphorus
    502mg
  • Selenium
    17mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp