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Crispy Cauliflower Tikka Over Rice

Crispy Cauliflower Tikka Over Rice reads allium 4.3, richness 3.9 and salinity 3.8 on Palate's 0–10 flavor X-ray — a Indian main, about 1 hr 4 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.5 / 10
• Sweet & Fruity — 3.2 / 10
• Sour & Bright — 3.6 / 10
• Bitter & Earthy — 3.1 / 10
• Rich & Fat — 4.3 / 10
• Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Allium 4.3 · Richness 3.9 · Salinity 3.8 · Sourness 3.4 · Umami 3.4 · Warm Spice 3.4 · Herbaceous 3.2 · Heat 3.1 · Funk & Ferment 3.0 · Sweetness 2.7 · Smoke 2.6 · Earthy 2.5 · Floral 1.6 · Fruity 1.5 · Nutty 1.1 · Bitterness 1.1 · Citrus 0.5

What's in it (16)

• vegetable oil — 41 g
• garam masala — 10 g
• cumin — 7 g
• smoked paprika — 5 g
• cayenne pepper — 3 g
• plain yogurt — 177 g
• tomato paste — 30 g
• ginger — 15 g
• garlic — 9 g
• salt — 7 g
• head cauliflower — 907 g
• long grain basmati rice — 266 g
• water — 532 g
• unsalted butter — 14 g
• plain yogurt — 59 g
• cilantro leaves — 7 g

Time & effort: about 1 hr 4 min (48 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 87.8 kcal, 2.4 g protein, 2.8 g fat, 14.2 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Heat the oven to 475°F with a rack in the top third; line a large rimmed baking sheet with foil.
2. Bring the rice, 2 1/4 cups water, and a pinch of the salt to a boil in a medium saucepan over high heat. Cover, reduce the heat to low, and cook undisturbed until the water is absorbed and the rice is tender, 15-18 minutes.
3. While the rice simmers, warm 1 tablespoon of the vegetable oil in a small skillet over medium heat. Add the garam masala, cumin, smoked paprika, and cayenne; toast, stirring constantly, until fragrant, about 30 seconds, then remove from the heat right away so the spices don't scorch.
4. Whisk the toasted spices into 3/4 cup of the yogurt along with the tomato paste, ginger, garlic, and 1 teaspoon of the salt until smooth.
5. Add the cauliflower florets and the remaining 2 tablespoons oil to the marinade and toss until every floret is coated. Let stand 10 minutes at room temperature.
6. Remove the rice from the heat and let it stand, covered, 5 minutes, then fluff with a fork and stir in the butter and 1/4 teaspoon of the salt; cover to keep warm.
7. Spread the marinated cauliflower in a single layer on the prepared baking sheet, leaving space between florets so they roast instead of steam. Roast until charred at the edges and tender at the stem, 22-25 minutes, flipping once at the 12-minute mark.
8. While the cauliflower finishes roasting, whisk the remaining 1/4 cup yogurt with 2 tablespoons of the water until pourable; season with a pinch of salt to taste.
9. Spoon the rice into bowls, top with the roasted cauliflower, drizzle with the thinned yogurt, and scatter the cilantro over top.

Dishes with a similar flavor shape

• Chicken Shakshuka with Merguez-Spiced Chicken — Middle Eastern
• Chickpea and Spinach Shakshuka — Middle Eastern
• Paneer Tikka Masala — Indian
• Lentil and Tomato Shakshuka — Middle Eastern
• Cheese Enchiladas with Red Chile Sauce — Mexican

Keep reading: what allium, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.