Rice with Yogurt, Roasted Cauliflower and Fried Garlic
I recently made the Rice with yogurt, roasted cauliflower, and fried garlic (Labaniet alzahar) from Falastin: A Cookbook. I have never had anything like this before and was pleasantly surprised! I added some steak because MEAT and saw this as an opportunity to try the Urfa Biber Chili Flakes. Such unique flavors! I loved this recipe.
Serves four as a main, six as a side
- 1 large Cauliflower, cut into 2 1/2 inch florets
- 2 tbsp Extra Virgin Olive Oil
- 1 2/3 cups Greek yogurt
- 1 Egg yolk
- 1 1/2 tsp Cornstarch
- 3 cups Whole Milk
- 1 cup Arborio Rice, rinsed and drained
- White Pepper
- 5 large Garlic cloves
- 1/4 cup Extra Virgin Olive Oil
- 2 tsp Coriander seeds, lightly crushed
Preheat oven to 425 degrees
Mix the cauliflower florets oil and 1/2 tsp of salt in a large bowl. Spread onto a baking sheet and roast for 25-27 minutes.
Blend the yogurt, cornstarch and egg yolk on medium speed for 1 minute.
Put the milk, rice, 1 tsp of salt and pinch of white pepper in a saucepan. Bring to a boil and then reduce heat to medium-low for 20 minutes. Stir occasionally. Add the yogurt mixture and cook for another 7 minutes.
For the fried garlic, put all ingredients in a sauce pan over medium to low heat. Cook for 2 minutes then remove from heat and set aside.
Plate the rice with cauliflower and garlic on top. Garnish with Urfa Biber Chile Flakes. Enjoy!
Recipe from Falastin: A Cookbook by Sami Tamimi and Tara Wigley