Indian Spiced Cauliflower & Paneer Tikka Bowl

Ingredients

• 450 g cauliflower florets
• 200 g paneer
• 200 g plain yogurt (thick/Greek-style)
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• 1/2 tsp smoked paprika (or Kashmiri chili powder)
• 3/4 tsp salt
• 1/4 tsp black pepper
• 160 g basmati rice
• a pinch saffron(optional)
• 320 ml water (for rice)
• 20 g fresh mint leaves
• 20 g fresh cilantro (coriander) leaves
• 1 small green chili (optional)(optional)
• 2 tbsp plain yogurt (for chutney)(optional)
• 2 tbsp water (for chutney)(optional)
• 1/4 tsp salt (for chutney)(optional)

Instructions

1. 1

   Prep (25 minutes total): Cut cauliflower into bite-size florets and pat paneer dry; cube paneer. In a bowl, mix yogurt, garlic, ginger, lemon juice, olive oil, garam masala, cumin, coriander, turmeric, smoked paprika, salt, and black pepper.

2. 2

   Marinate: Add cauliflower and paneer to the spiced yogurt mixture and toss until well coated. Let stand while you preheat the oven to 220°C (425°F).

3. 3

   Roast (35 minutes total cook time): Spread cauliflower and paneer in a single layer on a parchment-lined sheet pan. Roast 20 minutes, then flip/toss and roast another 15 minutes until charred at edges and paneer is lightly browned.

4. 4

   Saffron rice: While roasting, rinse basmati rice. Cook with water (and saffron if using) according to package directions; fluff and keep warm.

5. 5

   Mint-coriander chutney: Blend mint, cilantro, optional green chili, and (if using) yogurt with a splash of water until smooth. Season with salt to taste.

6. 6

   Assemble: Divide saffron rice into bowls, top with roasted cauliflower and paneer tikka, and drizzle/serve chutney on the side.