Middle Eastern Rice and Cauliflower Flip

To begin preparing this dish, first preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Next, arrange the cauliflower florets on a baking sheet and generously coat them with olive oil. Place the baking sheet in the preheated oven and allow the cauliflower to start browning, which should take approximately 30 minutes. Set it aside for now.

While the cauliflower is baking, heat a large pot over medium heat and cook ground beef and onion until the meat is nicely browned, stirring occasionally. As it cooks, break the ground beef apart into smaller pieces. Remove the pot from the heat source.

In a separate saucepan, bring water to a rolling boil and then stir in salt, black pepper, cumin, oregano, curry powder, and turmeric.

Combine the cooked cauliflower and garlic with the ground beef and onion in the large pot, stirring until well combined. Add white rice to the mixture and pour in the spiced water from the saucepan, stirring until it comes to a boil. Reduce heat to a low simmer and cover the pot; cook until the rice is tender and the water has been absorbed, taking around 15 to 20 minutes. Remove from heat and let it stand covered for 5 to 10 minutes, allowing the rice to dry out.

Finally, transfer the contents of the pot onto a large serving platter and flip it over to serve.