Baked Jasmine Rice Timbale with Lemon Cauliflower Cream, Spiced Chickpeas, and Warm Herb Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper.

2. 2

   Place the jasmine rice in a saucepan with 480 ml water and 3 g salt. Bring to a boil, reduce the heat, cover, and cook for 12 minutes until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes.

3. 3

   Meanwhile, toss the cooked chickpeas with 15 ml olive oil, smoked paprika, ground cumin, garlic powder, 1 g salt, and black pepper. Spread them on one side of the baking sheet.

4. 4

   On the other side of the baking sheet, place the cauliflower with 15 ml olive oil and 2 g salt. Roast the cauliflower and chickpeas for 25 minutes at 220 °C / 425 °F, stirring halfway through, until the cauliflower is tender and the chickpeas are golden.

5. 5

   Lightly grease 4 ramekins or metal timbale molds with a little of the remaining oil. Divide the cooked rice among them, press firmly, and bake for 10 minutes at 220 °C / 425 °F so it sets and lightly crisps around the edges.

6. 6

   Transfer the roasted cauliflower to a blender with the oat milk, nutritional yeast, tahini, lemon zest, 30 ml lemon juice, and 2 g salt. Blend until smooth and silky. If needed, add 1 or 2 tablespoons of water to adjust the texture.

7. 7

   In a bowl, combine the cucumber, fresh parsley, fresh mint, and red onion. Dress with the red wine vinegar, 15 ml olive oil, and the remaining salt. Let it sit for 5 minutes to create a lightly warm, aromatic salad.

8. 8

   Unmold the rice timbales onto warm plates. Spoon the lemon cauliflower cream over each one, scatter the spiced chickpeas on top and around, and finish with the cucumber, parsley, and mint salad.

9. 9

   Serve immediately, with a little extra lemon zest on top if desired.