1 head of Cauliflower, cut into small cauliflower trees
1 small onion, quartered
4 cloves garlic, peeled
2 T parsley, coarsely chopped
1/4 cup toasted almonds
2 cups uncooked rice
4 cups chicken broth
2 T butter
1/2 t cardamom
a few pinches of kosher salt
about 1/4 cup peanut oil or other oil
Steps
Line one or two roasting pans or Pyrex pans with cauliflower in a single layer. Add onion and garlic or roast them in their own pan if you’re running out of room.
Douse all the veggies with oil and stir so they’re well coated.
Roast, checking on everything as needed and stirring the pans’ contents once.
Combine all the roasted veggies into one pan, cover it, stick it in the fridge and forget that you did any work at all.
When you’re almost ready to serve this dish, cook some rice in chicken broth with butter and a sprinkling of cardamom.
Pull the cauliflower, onions, garlic, almonds and parsley out of the fridge.
When the rice is done, put it in a big bowl, season it with salt, and mix in the cauliflower, onion and garlic (it can be cold or room temperature; it will cool the rice down). Top it with almonds and parsley.
