Golden Cauliflower and Cumin-Scented Rice

1. Prepare Cauliflower

Begin by breaking the cauliflower into small flowerets, aiming for pieces about 1½ inches in length and 1 inch in width. Once broken down, wash and drain them thoroughly, then pat them dry with paper towels to ensure they are ready for frying.

2. Fry Cauliflower

Pour enough vegetable oil into a skillet to create a depth of 1½ inches and heat it over medium flame. When the oil is hot, gently lower the cauliflower flowerets into the skillet. Fry them until they are a light golden brown and almost cooked through. Once done, transfer the flowerets to paper towels to drain excess oil, then season generously with salt and freshly ground pepper. Cover them with a dish to keep warm.

3. Prepare Rice

In a heavy-bottomed pot (3–4 quarts), heat 2½ tablespoons of vegetable oil over medium heat. Add the whole cumin seeds to the hot oil and let them sizzle for about 10 seconds until they change color and release their aroma.

4. Toast Rice

Add the long-grain rice to the pot and stir it continuously for 2–3 minutes. Toasting the rice with the cumin seeds not only enhances its flavor but also helps it become slightly translucent.

5. Cook Rice

Pour 3 cups of water into the pot and add 1 teaspoon of salt. Stir everything together and bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to low. Allow the rice to cook undisturbed for 25 minutes.

6. Combine Cauliflower and Rice

After 25 minutes, gently lift the cover of the rice pot and lay the fried cauliflower flowerets on top of the rice. Cover the pot again and let it cook for an additional 10 minutes.

7. Serve Dish

To serve, move the cauliflower to one side of the pot, then spoon the fragrant, cumin-scented rice onto a serving platter. Lay the golden cauliflower on top of the rice, creating a beautiful presentation.