Halal Cart-Style Cauliflower Bowl
Recipe: https://recipestripper.com/recipes/9a8f5f98-21df-49c0-bd66-27179f7f0b08
Original source: https://www.delish.com/cooking/recipe-ideas/a46583062/halal-cart-style-cauliflower-bowl-recipe/

This plant-based version of a Halal cart-style bowls features cauliflower, brown rice, a tomato salad, and a homemade vegan halal cart-style sauce.
Yield: 4 serving(s)
Prep time: PT35M
Cook time: PT0S
Total time: PT2H30M

Ingredients
- 1 tsp. kosher salt, plus more
- 1 c. brown rice
- 2 tsp. dried oregano
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. ground allspice
- 1/2 tsp. ground turmeric
- 1/2 c. extra-virgin olive oil, divided
- 2 tbsp. plus 1 tsp. fresh lemon juice, divided
- 1 head cauliflower, cut into medium-size florets
- Freshly ground black pepper
- 1/2 medium red onion, thinly sliced
- 2 c. halved cherry tomatoes
- 1 tbsp. red wine vinegar
- 1 tbsp. plus 1/2 tsp. finely chopped fresh mint, divided
- 1 tbsp. plus 1/2 tsp. finely chopped fresh parsley, divided
- 2 tsp. finely chopped garlic, divided
- 3 tbsp. coconut yogurt
- 1 tbsp. tahini
- 1 tbsp. vegan mayonnaise
- Thinly sliced lettuce, pita chips, and harissa or hot sauce, for serving

Instructions
1. Preheat oven to 350°. In a medium pot over high heat, bring salt and 2 cups water to a boil. Add rice, then return to a boil. Cover, reduce heat to low, and simmer until rice is tender, about 45 minutes.
2. Remove pot from heat and let rice rest, covered, 15 minutes.
3. Meanwhile, in a large bowl, combine oregano, cumin, paprika, allspice, turmeric, 1/4 cup oil, and 1 tablespoon lemon juice. Add cauliflower, then toss to coat; season with salt and pepper. Transfer cauliflower to a baking sheet.
4. Roast cauliflower until tender and browned in spots, 30 to 35 minutes.
5. While cauliflower roasts, in a large bowl, combine onion, tomatoes, vinegar, 1 tablespoon mint, 1 tablespoon parsley, 1 teaspoon garlic, 1 tablespoon lemon juice, and remaining 1/4 cup oil; season with salt and pepper. Let sit at room temperature until ready to use.
6. In a medium bowl, whisk yogurt, tahini, mayonnaise, and remaining  1 teaspoon garlic, 1 teaspoon lemon juice, 1/2 teaspoon mint, and 1/2 teaspoon parsley until smooth; season with salt and pepper.
7. Build bowls with rice, roasted cauliflower, tomato salad, and lettuce. Drizzle with tahini sauce. Serve with pita chips and harissa alongside.