Close-up photo of tandoori cauliflower and turmeric basmati rice.

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Close-up photo of tandoori cauliflower and turmeric basmati rice.

Tandoori Cauliflower Rice Bowls


Vegetarian Tandoori Cauliflower Rice Bowls! These bowls are so delicious and healthy! Turmeric Basmati Rice with Tandoori Cauliflower, a feta-yogurt sauce, mint and pomegranate seeds. 



Tandoori Cauliflower: 

  • 1 head cauliflower, cut into florets
  • 1/2 cup plain yogurt
  • 2 tablespoons minced fresh ginger
  • 3 cloves garlic, minced
  • 1 lemon, zest and juice
  • 2 tablespoons Tandoori Masala spice

Feta Dressing:

  • 1/3 cup plain yogurt
  • 1 ounce crumbled feta cheese
  • 3 tablespoons fresh chopped mint (can also substitute parsley)
  • 1/4 cup milk of choice
  • 1/2 lemon, juiced
  • salt/pepper

Turmeric Rice:

  • 2 tablespoons coconut or olive
  • 1 onion, chopped
  • 1/4 teaspoon salt
  • 1 1/2 cups basmati rice
  • 3 cloves garlic, minced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 2 1/2 cups water
  • 1/2 cup pomegranate seeds


  1. Preheat the oven to 400 degrees F. Combine cauliflower with yogurt, ginger, garlic, lemon zest and juice and Tandoori seasoning, salt and pepper and toss until well coated. Spread in a single layer on a baking sheet and roast for 35 minutes until tender and slightly golden. 
  2. While the cauliflower is cooking, make the rice. Heat the oil in a medium saucepan over medium heat and add the onion and 1/4 teaspoon salt. Cook until onion is tender, about 5 minutes. Stir in the rice, garlic, turmeric, cumin and cinnamon and cook until toasty, about 2 minutes. 
  3. Add in the water, then bring to a boil. Reduce heat to low, cover and cook until tender, about 17 minutes. Remove from heat and remove the lid. Cover with a clean dish towel and replace the lid. Let sit for 10 minutes to finish steaming, then fluff with a fork. 
  4. Whisk together all ingredients for the feta dressing and set aside. 
  5. To assemble: divide rice among 4 bowls and top with cauliflower mixture and 2 tablespoons pomegranate arils. Drizzle with feta sauce and garnish with more mint/parsley, if desired. 

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