Spiced Cauliflower and Chickpea Warm Bowl

Rinse rice until water runs clear. Combine with 1 1/2 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce to low, cover, and cook for 15 minutes. Let rest covered for 5 minutes, then fluff.

Preheat oven to 425F. Toss cauliflower florets with 2 tbsp olive oil, turmeric, cumin, smoked paprika, coriander, minced garlic, salt, and pepper. Spread on one side of a large baking sheet. Toss chickpeas with remaining 1 tbsp olive oil and spread on the other side. Roast for 25-30 minutes, stirring once, until cauliflower is golden and chickpeas are crispy.

Stir together yogurt, diced cucumber, half the cilantro, lemon juice, and a pinch of salt in a small bowl. Refrigerate until serving.

Divide warm basmati rice among 4 bowls. Top with roasted cauliflower and crispy chickpeas, arranging them side by side.

Spoon cucumber raita alongside the vegetables. Scatter remaining fresh cilantro over each bowl. Serve warm.