Rice with Yogurt, Roasted Cauliflower and Fried Garlic

This rich risotto is a fantastic comfort dish and another sleeper hit from the Falastin cookbook. It is a great standalone vegetarian meal that can hold its own, but can also be served with lamb or beef.

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Ingredients and Recipe

Rice with Yogurt, Roasted Cauliflower and Fried Garlic

Recipe Credit
Cookbook – Falastin: A Cookbook (p. 181)
Author – Sami Tamimi and Tara Wigley
Note: This recipe has been updated + slightly altered for website editorial purposes.
Servings 4 people
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins

Equipment

  • Chefs Knife
  • Pairing Knife
  • Measuring Spoons
  • Measuring Cups
  • Liquid Measuring Cup
  • Spice Grinder
  • Large Baking Sheet (12" x 17")
  • Parchment Paper or Silpat Baking Mat
  • Mixing Bowls
  • Dutch Oven or Large Pot, for which you have a lid
  • Rubber spatula
  • Blender
  • Whisk
  • Small Saucepan
  • Serving Spoon

Ingredients

For the Cauliflower

  • 1 large cauliflower cut into roughly 2½ inch florets, using a pairing knife
  • 3 tbsp extra virgin olive oil
  • ¾ tsp salt

For the Rice

  • 3 cups whole milk
  • 1 cup arborio rice rinsed and drained
  • 1 tsp salt
  • ¼ tsp white pepper you can use black pepper as a substitute

For the Yogurt Mixture

  • 1⅔ cups Greek yogurt
  • 1 egg yolk
  • tsp cornstarch

For the Fried Garlic

  • 5 large garlic cloves thinly sliced
  • ¼ cup extra virgin olive oil
  • 2 tsp coriander seeds lightly crushed in a mortar and pestle or run through a spice grinder. (alternatively, you can use ground coriander)

For the Toppings

  • ¼ cup parsley leaves

Instructions

For the Cauliflower

  • Preheat the oven to 400°F. Line a large baking sheet with parchment paper or Silpat baking mat.
  • Put the cauliflower into a large mixing bowl with the olive oil and salt. Mix well to combine, then spread out on the prepared baking sheet. Roast for 30-35 minutes, until golden brown and tender.

For the Rice

  • While the cauliflower is roasting, put the milk and rice into a Dutch oven or large pot, along with the salt and pepper. Bring to a boil over high heat, then decrease to medium-low. Cook for 20 minutes, covered, stirring from time to time until the rice is almost cooked.

For the Yogurt Mixture

  • While the rice is cooking, place the yogurt, egg yolk and cornstarch in blender and blend on medium speed for 1 minute, until the mixture is smooth. You can also do this by hand in a large mixing bowl using a whisk, but make sure to incorporate thoroughly to prevent the sauce from splitting when cooked.
  • Once the rice from above hits the 20 minute mark, add the yogurt mixture. Combine and cook for another 7 minutes, covered, until the rice is tender.

For the Fried Garlic

  • Once you add the yogurt mixture to the rice, add the garlic, olive oil and coriander to a small saucepan. Cook over medium heat for 5-7 minutes, until the garlic is golden, then remove from the heat.

Assembly

  • Spoon the rice into a shallow serving dish or individual bowls. Arrange the cauliflower pieces on top and spoon the garlic over everything. Garnish with the parsley, if desired and serve immediately. Enjoy!
Author: Sami Tamimi and Tara Wigley
Course: Dinner
Cuisine: Israeli, Middle Eastern

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Falastin: A Cookbook

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