Cauliflower and Chickpea Tikka Masala over Spinach Rice

Updated at: Thu, 17 Aug 2023 03:49:27 GMT

Step 1

In a small pot, combine rice, turmeric, 1½ cups water, and ½ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10–12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes (see recipe tip).

Step 2

While rice cooks, rinse all produce. Pat spinach dry with paper towel. Cut cauliflower into 1 inch–wide florets, if needed. Roughly chop cilantro leaves and stems (see recipe tip). Peel onion and cut into small dice. Mince garlic. Drain and rinse chickpeas.

Step 3

In the air fryer basket, toss cauliflower with 1½ tablespoons olive oil, ¾ teaspoon salt, and pepper as desired. Cook at 350 until golden brown and tender, 18–20 minutes.

Step 4

While cauliflower roasts, heat 2 packets butter and 1 tablespoon olive oil in a large high-sided pan over medium heat. When butter is foamy, add onion and garlic and sauté, stirring, until softened, 3 minutes. Add Maya Kaimal and rince out jar with 2 tablespoons water, add to pan. Cook, stirring to combine, 2 minutes. Add chickpeas, ¾ teaspoon salt, and pepper. Bring to a simmer and cook until thickened, 5–7 minutes more.

Step 5

While sauce simmers, fluff rice with a fork, still off heat, then stir in spinach and remaining butter to combine. Once roasted, add cauliflower to pan with tikka masala sauce and stir to coat. Remove pan from heat.

Step 6

Divide spinach rice among serving plates and top with cauliflower and chickpea tikka masala. Garnish with cilantro and dig in!

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