Categories: Vegetarian

Ingredients

• 1 tsp. kosher salt, plus more
• 1 c. brown rice
• 2 tsp. dried oregano
• 2 tsp. ground cumin
• 1 tsp. smoked paprika
• 1/2 tsp. ground allspice
• 1/2 tsp. ground turmeric
• 1/2 c. extra-virgin olive oil, divided
• 2 Tbsp. plus 1 tsp. fresh lemon juice, divided
• 1 head cauliflower, cut into medium-size florets
• Freshly ground black pepper
• 1/2 medium red onion, thinly sliced
• 2 c. halved cherry tomatoes
• 1 Tbsp. red wine vinegar
• 1 Tbsp. plus 1/2 tsp. finely chopped fresh mint, divided
• 1 Tbsp. plus 1/2 tsp. finely chopped fresh parsley, divided
• 2 tsp. finely chopped garlic, divided
• 3 Tbsp. coconut yogurt
• 1 Tbsp. tahini
• 1 Tbsp. vegan mayonnaise
• Thinly sliced lettuce, pita chips, and harissa or hot sauce, for serving

Directions

1. Preheat oven to 350°. In a medium pot over high heat, bring salt and 2 cups water to a boil. Add rice, then return to a boil. Cover, reduce heat to low, and simmer until rice is tender, about 45 minutes.

2. Remove pot from heat and let rice rest, covered, 15 minutes.

3. Meanwhile, in a large bowl, combine oregano, cumin, paprika, allspice, turmeric, 1/4 cup oil, and 1 tablespoon lemon juice. Add cauliflower, then toss to coat; season with salt and pepper. Transfer cauliflower to a baking sheet.

4. Roast cauliflower until tender and browned in spots, 30 to 35 minutes.

5. While cauliflower roasts, in a large bowl, combine onion, tomatoes, vinegar, 1 tablespoon mint, 1 tablespoon parsley, 1 teaspoon garlic, 1 tablespoon lemon juice, and remaining 1/4 cup oil; season with salt and pepper. Let sit at room temperature until ready to use.

6. In a medium bowl, whisk yogurt, tahini, mayonnaise, and remaining 1 teaspoon garlic, 1 teaspoon lemon juice, 1/2 teaspoon mint, and 1/2 teaspoon parsley until smooth; season with salt and pepper.

7. Build bowls with rice, roasted cauliflower, tomato salad, and lettuce. Drizzle with tahini sauce. Serve with pita chips and harissa alongside.

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