Makes a generous 4 portions or 6 as a side<\/strong><\/p>\n For the Roast Cauliflower with Spicy Romesco Sauce<\/strong> Cut to remove the cauliflower leaves and all the green parts. Keeping the cauliflower whole cut the bottom to create a flat seat so the cauliflower can sit straight.<\/p>\n To blanch: In a large pot bring water to boil. Gently lower the cauliflower and cook for 2 minutes. Lift it out and set it to drain in a colander. Aromatic Lentil and Vegetables Biryani or Pulao<\/b> Spice mix powder<\/em><\/strong> Garnish<\/em><\/strong> Wash the lentils and rice separ<\/em>ately till water runs clear and soak for 20-30 minutes. <\/p>\n","protected":false},"excerpt":{"rendered":" This dish looks very exotic and elaborate. Rightly so! It’s a perfect centerpiece for a small intimate dinner party or a vegetarian\/ vegan option for a holiday celebration dinner. It’s completely vegan ( not ghee) and packs quiet a punch with exotic flavors and is toothsome in every bite. Don’t be intimidated by its…<\/p>\n![\"image\"](\"https:\/\/i0.wp.com\/www.nutrilious.com\/wp-content\/uploads\/2015\/11\/image6.jpeg\")
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\n1 medium cauliflower, mine was about 1.7 lb. white edible part<\/em>
\n 1 medium onion sliced<\/em>
\n 1 jar roasted red peppers drained<\/em>
\n 3 whole sun-dried tomato, preferably the one soaked in olive oil, drained cut into slices<\/em>
\n 1\/4 cup\/ 40 grams sliced almonds, lightly toasted<\/em>
\n 1\/ 2 cup coconut milk<\/em>
\n 1 tbsp olive oil<\/em>
\n 1 \u00bd tablespoon lemon juice + one teaspoon lemon zest<\/em>
\n 3 cloves of garlic, peeled and chopped<\/em>
\n 2 inch piece ginger chopped<\/em>
\n 1\/2-1 teaspoon ground cayenne pepper<\/em>
\n 1\/2’tsp sweet smoked paprika<\/em>
\n 1 teaspoon ground cumin<\/em>
\n 1 \u00bd teaspoon coarse salt<\/em>
\n \u00bc teaspoon black pepper, freshly ground<\/em><\/p>\n
\nTo make the sauce: in a small frying pan add the olive oil and saut\u00e9 the sliced onions till soft. Add the chopped garlic and ginger. Take it off the heat and cool slightly.
\nIn a food processor pulse the almonds till they are a sand like consistency. Add the onion mixture, paprika, cumin, cayenne, salt, pepper, lemon zest and pulse a few times. Now add sun- dried tomatoes, roasted pepper, lemon juice and coconut milk. Blend it to a smooth paste.
\nPreheat the oven to 350F. Line a baking tray with foil or parchment paper. Place the cauliflower and pour the sauce one tablespoon at a time covering the entire surface of the cauliflower. Try to pry open the florets gently and push some of the sauce inside without forcing, this may break the florets. Roast the cauliflower for 30 minutes. Cover the cauliflower with a foil for the first 25 minutes then remove the foil so it Browns without burning the delicate sauce. Serve garnished with chopped parsley or cilantro.<\/p>\n
\n1 cup whole brown lentils<\/em>
\n1+1\/2 cups basmati rice<\/em>
\n 1 large onion sliced<\/em>
\n 4 fat cloves garlic peeled and mashed<\/em>
\n 2 inch piece ginger minced<\/em>
\n 1 carrot diced<\/em>
\n 1 cup green peas fresh or frozen, thawed<\/em>
\n 2 whole brown cardamom<\/em>
\n 1-2 bay leaves<\/em>
\n 1 teaspoon whole cumin<\/em>
\n 3 tablespoons any neutral oil or ghee<\/em>
\n 1 teaspoon cayenne pepper or more if you want it hotter<\/em>
\n 3 cups veggie broth<\/em><\/p>\n
\n 2 inch piece cinnamon <\/em>
\n 6 green cardamom<\/em>
\n 4 cloves<\/em>
\n 1\/2 tsp ground nutmeg<\/em>
\n 1\/2 tsp whole black pepper<\/em><\/p>\n
\n Chopped cilantro<\/em>
\n Pomegranate arils<\/em>
\n Roasted nuts: pistachios or cashew<\/em>
\n Fried onions (optional) I bought it from traders joe<\/em>
\n Golden raisins<\/em>
\n Lemon wedges<\/em><\/p>\n
\nIn a clean coffee grinder, grind the spices to a fine powder.
\nWarm ghee or oil in a stock pot or large sauce pan. Add the cumin seeds, bay leaf, black cardamom and fry till they start to sizzle, add onions and saut\u00e9 till slightly brown.
\nAdd garlic and ginger and saut\u00e9 further. Add cayenne and spice mix and saut\u00e9 for another minute.
\nDrain the rice and lentils and add to the pot. Next add carrots and peas. Mix well with the spice mix . Add the broth and bring it to a boil. Taste to check for salt. Add if needed. Lower the heat to a simmer, tightly cover and steam for 15 minutes.
\nNo Peeking!!
\nTurn off the heat and let it rest for 10 minutes without peaking. Go ahead and taste. Keep warm. Transfer to a pretty plate before serving and garnish. Enjoy!!
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![\n<\/a><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" This dish looks very exotic and elaborate. Rightly so! It’s a perfect centerpiece for a small intimate dinner party or a vegetarian\/ vegan option for a holiday celebration dinner. It’s completely vegan ( not ghee) and packs quiet a punch with exotic flavors and is toothsome in every bite. Don’t be intimidated by its…<\/p>\nRead More<\/a><\/p>\n","protected":false},"author":1,"featured_media":1877,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[931,331,2270,266],"tags":[36,76,116,75,160,13],"class_list":["post-1871","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cauliflower","category-rice-and-wholegrains","category-roti-chawal-breads-rice-and-wholegrains","category-vegan-dinner","tag-beans-and-lentils","tag-cauliflower","tag-chutney-dips-hummus-sauces","tag-indian","tag-rice","tag-vegan","entry"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t](\"http:\/\/www.nutrilious.com\/wp-content\/uploads\/2015\/11\/image7.jpeg\"){kind=link}