Creamy rice with spiced cauliflower, sautéed spinach, and light yogurt lime mint cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the cauliflower with 1 1/2 tablespoons olive oil, cumin, paprika, 1/2 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 18 minutes at 220 °C / 425 °F, stirring halfway through, until browned on the edges.

2. 2

   Meanwhile, make the light cream by mixing the Greek yogurt, lime zest, 2 tablespoons lime juice, chopped mint, and a pinch of salt. Keep chilled until needed.

3. 3

   Heat 1/2 tablespoon olive oil in a large skillet. Add the fresh spinach and sauté for 1 to 2 minutes until just wilted. Season with a pinch of salt, then remove and set aside.

4. 4

   In a wide pot, heat the remaining 1 tablespoon olive oil with the butter over medium heat. Add the onion and cook for 5 minutes until tender. Add 2 chopped garlic cloves and cook for 30 seconds more.

5. 5

   Add the short-grain rice and stir for 1 minute so it is well coated and lightly toasted.

6. 6

   Start adding the hot vegetable broth gradually, about 1 cup at a time, stirring often. Let the rice absorb most of the liquid before adding more. Cook this way for 16 to 18 minutes over medium heat, until creamy and tender.

7. 7

   When the rice has 3 minutes left to cook, fold in the roasted cauliflower, sautéed spinach, and the last finely chopped garlic clove. Stir gently to distribute everything without breaking up the cauliflower too much.

8. 8

   Turn off the heat and add the grated Parmesan cheese. Adjust salt and black pepper, cover the pot, and let it rest for 2 minutes so the rice settles.

9. 9

   Serve immediately and finish each plate with spoonfuls of the yogurt lime mint cream. If desired, add a little extra Parmesan on top and a few extra mint leaves.