Purple Cauliflower Biyrani (Indian rice pilaf)

How do you make a full dinner dish out of famer's market cauliflower? Usually cauliflower takes a side role, roasted with peas to go with curry or grilled with something else on the bbq.

This is a one dish rice dinner that uses up lots of veggies! It's a cross between a biyrani and pilaf. The one cup of rice cooks up to make quite a lot of food- so you can make it for company, or know you'll have lunch leftovers! Reheats well.

Method:
In large pan, heat until seeds start to pop:
olive oil
2 tea mustard seeds
2 tea cumin seeds

After about 60 seconds, then add 1/2 to 1 diced onion and a sprinkle of salt and cook until onion starts to brown.

Next add and stir for 30 seconds:
3 cloves garlic, minced
1 TB grated ginger
1 tea garam masala
1 tea corriander

Add 1 C white basmati rice to the the oil and spice mix and toast for 60 seconds. (I normally use brown basmati in other dishes, but it takes longer to cook. If you use brown, then add the veggies after the rice is cooked partially so the veggies don't get soggy).

Now add a few cups of hot water and stir in:
chopped purple cauliflower
optional diced purple cabbage
optional any other veggies you want to add (green beans, carrots, celery?) 

Make sure it's got enough water to cook the rice (i.e. looks watery in the pan). Cover and let simmer for 15 minutes.

Once rice is cooked through, add:
cashew
green peas

Season with turmeric, amchur/amchoor (or substitute lemon juice), and salt.

Serve hot.