Roasted Cauliflower Saag
with Cumin Rice & Mango Chutney
- 1 tsp cumin seeds
- ½ cup basmati rice
- 8 oz cauliflower florets
- 1 onion
- 1 oz fresh ginger
- 1 clove garlic
- 1 tsp ground turmeric
- 2 tsp Indian spice blend
- 1 can coconut milk
- 8 oz baby spinach
- ¼ cup cashews
- 2 tbsp mango chutney
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- For full ingredient list, see Nutrition
- Small saucepan with lid
- Baking sheet
- Large nonstick skillet
Preheat the oven to 400°F. Place a small saucepan over medium-high heat with 1 tsp vegetable oil. Add the cumin seeds and toast until sizzling and fragrant, about 1 to 2 minutes. Add the basmati rice, ¾ cup water, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until all of the water is absorbed and the rice is tender, about 15 to 20 minutes.
Chop the cauliflower florets into bite-sized pieces. Peel and roughly chop the onion. Peel and roughly chop ginger. Peel and roughly chop the garlic.
Add the cauliflower florets to a baking sheet and toss with 2 tsp vegetable oil, ground turmeric, and a pinch of salt and pepper. Roast until tender and browned in places, about 10 to 12 minutes.
Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Add the chopped onion, ginger, and garlic and cook until softened, about 3 to 4 minutes. Reduce heat to low and add the and Indian spice blend. Cook until fragrant, about 1 minute.
Add the coconut milk, ¼ cup water, ½ tsp salt, and a pinch of pepper to the skillet with the aromatics. Bring to a boil, then transfer to a blender. Add the baby spinach and blend until the saag is smooth.
Divide the saag between large, shallow bowls. Top with cumin rice, roasted cauliflower, and cashews. Serve with the mango chutney and enjoy!