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Lemon Basmati Rice and Roasted Cauliflower

Lemon Turmeric Roasted Cauliflower

You can only eat so much meat. It’s true, try it if you don’t believe it. See if you can go through three days of meat-centered meals. That’s what’s been happening in my house since Memorial Day. The grill master was quite a maniac. I don’t know what he was thinking. He knows full well there are just the three of us partaking in meat-eating. Baby girl, you know, wouldn’t go near all that stuff, especially hamburgers and hotdogs.

So, we’ve been going through a lot of meat. It’s quite sickening, to be honest. At least to me. It’s time for a lighter fare. I’m making Lemon Rice and Lemon Roasted Cauliflower. Very refreshing. After all the meat.

Lemon Basmati Rice

Lemon Rice

  • Servings: 4
  • Difficulty: easy
  • Print

2 cups basmati rice
3 tbsp butter
2 tbsp grated lemon zest
2 tbsp lemon juice
2 tbsp chopped parsley
1 tsp salt
3 cups hot water

1. Wash rice in several changes of water. Place in a bowl and add enough water to cover. Soak rice for 1 hour, then drain thoroughly.
2. In a large saucepan, melt butter over medium heat. Add drained rice, stir to coat rice with butter.
3. Add 3 cups of hot water, salt, lemon juice, lemon zest, and parsley. Stir briefly to combine and bring to a boil.
4. Reduce heat to low, cover pan, and cook until water is fully absorbed, about 15 minutes.
5. Turn off heat. Let rice stand for at least 10 minutes before fluffing it with a fork. Add more chopped parsley and lemon zest, if desired.

Lemon Turmeric Roasted Cauliflower

Lemon Turmeric Roasted Cauliflower

  • Servings: 4
  • Difficulty: easy
  • Print

1 small head cauliflower
2 cloves garlic, minced
3 tbsp olive oil
3 tbsp chopped parsley
2 tbsp lemon juice
2 tbsp grated lemon zest
1 tsp turmeric powder
1 tsp salt
1 tsp pepper
1 cup plain breadcrumbs

1. Separate and cut cauliflower into bite-sized florets, place in a large bowl. Don’t discard the stem and outer leaves. They’re completely edible. Cut them into bite-sized pieces and add to the bowl.
2. In another small bowl, mix the rest of the ingredients except for the breadcrumbs.
3. Pour the oil mixture over cauliflower and toss until all pieces are well-coated.
4. Sprinkle breadcrumbs and toss again to coat.
5. Bake in a 375°F pre-heated oven, for 30-40 minutes, turning once, until cauliflower is slight browned and crisp. Sprinkle grated Parmesan cheese and more parsley, if desired.

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Fiesta Friday #18 is co-hosted by Mr Fitz@Cooking with Mr Fitz and Justine@Eclectic odds n sods. I’m not too sure what’s going to happen. We have two big party animals here. I am not claiming responsibility for any mayhem that may occur at the party.

Joking aside, these two are my good pals from across the pond. Just two fun-loving people I love partying with. Justine is a great mom to 2 adorable boys and 2 cute puppies. She claims she isn’t a cook, but you should see some of the goodies that come out of her kitchen. Either she’s lying to us, or we have successfully turned her into a cook. Haha!

The irony is not lost on me that on the day I have our resident meat lover and sausage maker (and “spirit capturer”) Mr Fitz co-hosting this fiesta, I’m going vegetarian. Perhaps I was trying to find balance. Mr. Miyagi would be proud. “Better learn balance. Balance is key. Balance good… Everything good… Whole life have balance. Everything be better…,” he said. You agree?

***

Before we start the party, let’s first give the floor to these FF17 features:


Chhole Amritsari and Kulcha from Sonal@simplyvegetarian777. Two traditional vegetarian recipes from the city of Amritsar in the Punjab state of India. Sonal made them both lighter, using very little oil and whole wheat for the kulcha. Very nice, Sonal! You must have sensed my vegetarian leaning this week, and therefore teasing me with that photo of the puffy kulcha. It makes me want to rip into it. Just fantastic! Selma thinks so, too.


Pho Thai from Andrea@Cooking with a Wallflower. In Selma’s words, “I love Thai food. I love Vietnamese food – a fusion of the two has to be a winner in my book! The reason why Andrea stopped eating beef was so touching – all those bargains that we make to effect change… [These are] delicious-looking photos – I just wish I could have a bowlful now!!”


Early summer white chocolate truffles from Sabine@Mamangerie. In Alex’s words, “[Sabine’s] truffles were as beautiful as the flowers she photographed and what a better way to await the birth of her baby girl than by making truffles? Her addition of pomegranate makes these extra special and [intensifies] the color.” From all of us, Sabine, congratulations on the happy, happy news. Bringing a baby into the world is a blessing beyond compare. You’ll find, I think, as you take your baby girl into your arms, that you have just found a piece of heaven. We couldn’t be more thrilled to hear the news!


Blueberry Cream Cheese Ice Cream from Indu@Indu’s International Kitchen. In Jhuls’ words, “I LOVE LOVE CREAM CHEESE, but I couldn’t make anything out of it as it triggers my migraine. [But] when I saw Indu’s ice cream, I told myself [that] even if this will trigger my migraine, I would definitely make this! No-churn [makes it even better]!”

***

Now, we can properly party! Click on the button below to join the party. If you’re new to the party, please read the guidelines.

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