A vegetarian version of the iconic maqluba featuring golden fried cauliflower, aromatic rice, and warm spices, flipped onto a platter in one dramatic gesture. Proof that vegetables can steal the show.
Ingredients
1 large cauliflower, cut into florets
2 cups basmati rice, soaked
1 large onion, diced
3 cloves garlic, minced
2 tsp baharat
1 tsp turmeric
1/2 tsp cumin
3 cups vegetable broth
Vegetable oil for frying
2 tbsp olive oil
Salt and pepper
Toasted almonds and pine nuts for garnish
Instructions
1Fry cauliflower florets in vegetable oil over medium-high heat until deeply golden brown on all sides. Drain on paper towels and season with salt.
2Heat olive oil in a heavy pot. Saute diced onion and garlic until translucent. Add baharat, turmeric, and cumin, stirring for one minute until fragrant.
3Arrange fried cauliflower florets in a tight, even layer at the bottom of the pot, packing them closely together.
4Spread soaked and drained rice evenly over the cauliflower layer. Gently pour hot vegetable broth down the side of the pot.
5Bring to a boil, then reduce to lowest heat. Cover tightly and cook undisturbed for 35 minutes until rice is fluffy and all liquid is absorbed.
6Remove from heat, let rest 10 minutes with lid on. Place a large platter on top, flip confidently in one motion, and garnish with toasted nuts and parsley.
Did You Know?
The cauliflower version of maqluba is so popular in Jordan that many families actually prefer it over the meat version for everyday meals.