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Halal Cart-Style Cauliflower Bowl

yummy
  • May 21, 2021
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Step off the bustling New York City subway any day of the week, and you will be immediately transported to a world of tantalizing aromas found only at the renowned halal carts. The air is thick with the heavenly scent of spices of the Middle East, drawing you closer to the culinary delights that await. Halal, an Arabic term much like the Hebrew concept of kosher, represents a meticulous adherence to the customs of the Muslim faith. Picture succulent halal chicken, marinated to perfection in a harmonious blend of spices, fragrant oregano, and zesty lime juice: an explosion of flavors that dance on your taste buds and leave you craving for more.

For vegans, fear not, as these incredible flavors seamlessly translate to a plant-based version using cauliflower as the star ingredient. Spiced cauliflower joins forces with a bright and fresh tomato salad, crunchy toppings, and a homemade vegan halal cart-style sauce. This recipes embraces simplicity without compromising on taste, making it the ideal choice for a satisfying lunch or a quick and wholesome dinner that the entire family can enjoy.

Ingredients

  • 1 tsp.kosher salt, plus more
  • 1 c.brown rice
  • 2 tsp.dried oregano
  • 2 tsp.ground cumin
  • 1 tsp.smoked paprika
  • 1/2 tsp.ground allspice
  • 1/2 tsp.ground turmeric
  • 1/2 c.extra-virgin olive oil, divided
  • 2 Tbsp.plus 1 tsp. fresh lemon juice, divided
  • 1head cauliflower, cut into medium-size florets
  • Freshly ground black pepper
  • 1/2medium red onion, thinly sliced
  • 2 c.halved cherry tomatoes
  • 1 Tbsp.red wine vinegar
  • 1 Tbsp.plus 1/2 tsp. finely chopped fresh mint, divided
  • 1 Tbsp.plus 1/2 tsp. finely chopped fresh parsley, divided
  • 2 tsp.finely chopped garlic, divided
  • 3 Tbsp.coconut yogurt
  • 1 Tbsp.tahini
  • 1 Tbsp.vegan mayonnaise
  • Thinly sliced lettuce, pita chips, and harissa or hot sauce, for serving

 

Directions

    1. Step 1Preheat oven to 350°. In a medium pot over high heat, bring salt and 2 cups water to a boil. Add rice, then return to a boil. Cover, reduce heat to low, and simmer until rice is tender, about 45 minutes.
    2. Step 2Remove pot from heat and let rice rest, covered, 15 minutes.
    3. Step 3Meanwhile, in a large bowl, combine oregano, cumin, paprika, allspice, turmeric, 1/4 cup oil, and 1 tablespoon lemon juice. Add cauliflower, then toss to coat; season with salt and pepper. Transfer cauliflower to a baking sheet.
    4. Step 4Roast cauliflower until tender and browned in spots, 30 to 35 minutes.
    5. Step 5While cauliflower roasts, in a large bowl, combine onion, tomatoes, vinegar, 1 tablespoon mint, 1 tablespoon parsley, 1 teaspoon garlic, 1 tablespoon lemon juice, and remaining 1/4 cup oil; season with salt and pepper. Let sit at room temperature until ready to use.
    6. Step 6In a medium bowl, whisk yogurt, tahini, mayonnaise, and remaining 1 teaspoon garlic, 1 teaspoon lemon juice, 1/2 teaspoon mint, and 1/2 teaspoon parsley until smooth; season with salt and pepper.
    7. Step 7Build bowls with rice, roasted cauliflower, tomato salad, and lettuce. Drizzle with tahini sauce. Serve with pita chips and harissa alongside.

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