Bombay Burrito Bowls with Spiced Rice and Cauliflower

Preheat oven to 400°F (200°C).

In a large bowl, toss the cauliflower florets and chickpeas with 2 tablespoons of olive oil, turmeric, cumin, garam masala, chili powder, salt, and pepper. Spread in a single layer on a baking sheet.

Roast for 20-25 minutes, or until the cauliflower is tender and slightly browned, flipping halfway through.

While the cauliflower is roasting, prepare the rice. Heat the remaining 1 tablespoon of olive oil in a large skillet or pot over medium heat.

Add the basmati rice and toast for 1-2 minutes, stirring constantly, until lightly golden and fragrant.

Pour in the vegetable broth, add the bay leaf, cinnamon stick, and cardamom pods. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.

Remove the bay leaf, cinnamon stick, and cardamom pods from the rice.

To assemble the bowls, divide the spiced rice among four bowls. Top with the roasted cauliflower and chickpeas. Add red onions if desired.

Drizzle generously with raita and mango chutney. Garnish with fresh cilantro.

Serve immediately.