Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. Rinse 1/2 cup dry brown basmati rice. Place it in a small saucepan with 1 1/4 cups water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and simmer over low heat for 35–40 minutes, until tender and the water is absorbed. Remove from the heat and rest, covered, for 5 minutes. Prepare the other components while it cooks.

2. 2.

   Trim 1 medium head cauliflower into about 1 pound of bite-size florets; slice the tender core thinly. Toss on the baking sheet with:

   • 1 tablespoon olive oil
   • 1/2 teaspoon ground cumin
   • 1/4 teaspoon ground turmeric
   • 1/4 teaspoon ground black pepper
   • 3/4 teaspoon fine sea salt

   Spread in a single layer, leaving space at one end for the chicken. Roast for 10 minutes.

3. 3.

   Finely grate 2 garlic cloves. Zest and juice 1 lemon, measuring 1 teaspoon zest and 2 tablespoons juice; reserve the juice for finishing. Slice 12 ounces chicken breast horizontally into two or more even cutlets about 1/2 inch thick. Coat the cutlets with:

   • 1 tablespoon olive oil
   • The grated garlic
   • 1 teaspoon lemon zest
   • 1/2 teaspoon ground cumin
   • 1/4 teaspoon ground turmeric
   • 1/2 teaspoon garam masala
   • 3/4 teaspoon fine sea salt

   Let the seasoned chicken stand while the cauliflower finishes its initial roasting time.

4. 4.

   Turn the cauliflower and place the seasoned chicken in the open space on the baking sheet, without overlapping. Roast for another 12–16 minutes, until the chicken reaches 165°F and the cauliflower is browned and tender. Transfer the chicken to a clean board and rest for 3 minutes. If needed, give the cauliflower another 3–5 minutes while the chicken rests.

5. 5.

   Fluff the brown basmati rice and stir in 1 tablespoon reserved lemon juice. Slice the rested chicken across the grain. Divide the rice between two bowls, add the roasted cauliflower and sliced chicken, and drizzle with the remaining 1 tablespoon lemon juice. Serve warm.

Want more detail? See the temperature guide.