Warm Brown Rice Salad with Mild Curried Cauliflower, Seared Cucumber, Pomegranate and Mint Yogurt

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

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   2. Place the brown rice and water in a medium saucepan with a pinch of the salt. Bring to a boil, reduce the heat, cover, and cook for 25-30 minutes until the rice is tender and the liquid has been absorbed. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.

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   3. While the rice cooks, toss the cauliflower with 2 tablespoons / 30 ml olive oil, the mild curry powder, cumin, 1/2 teaspoon salt, and black pepper. Spread on the tray and roast for 20-22 minutes at 220 °C / 425 °F, stirring halfway through, until browned on the edges and tender.

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   4. In a small bowl, mix the Greek yogurt, lemon juice, lemon zest, honey, chopped mint, and a pinch of salt. Set the yogurt sauce aside in the fridge or at a cool room temperature.

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   5. Heat 1 tablespoon / 15 ml olive oil in a large skillet over medium-high heat. Add the red onion and cook for 2 minutes. Add the cucumber, a pinch of salt, and sauté for 2-3 minutes until lightly seared on the outside but still firm in the center.

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   6. Toast the sunflower seeds in a small dry skillet over medium heat for 2-3 minutes, stirring often, until fragrant. Remove immediately so they do not burn.

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   7. In a large serving bowl or platter, combine the cooked brown rice with the roasted cauliflower, red onion, and seared cucumber. Add half of the pomegranate seeds and toss gently.

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   8. Transfer the salad to plates or a serving platter. Spoon over the mint yogurt sauce, scatter the remaining pomegranate seeds and toasted sunflower seeds on top, adjust salt if needed, and serve warm.