Instructions

• Make the minty Indian yogurt dressing: in a mason jar combine ¾ cup full fat yogurt, ¼ cup mayo, ¼ tsp coriander, ¼ tsp cumin, ¼ cup fresh mint (julienned), juice from 1 lemon, and 3 tbsp of water. Cover tightly and shake until smooth. Add more water to thin to your preferred consistency and season with salt and pepper to taste. Set aside.
• Prep the vegetables: slice ½ head cabbage and cut 4 cups broccoli or broccolini into bite-size pieces.
• Blanch the cabbage and broccoli: bring a large pot of water to a boil, add the cabbage and broccoli, and cook until crisp-tender (about 1–2 minutes). Immediately transfer to an ice bath or cold water to stop cooking, then drain and pat dry.
• Warm the cauliflower rice: heat the 6 cups (or more) cooked cauliflower rice until hot. (Reheat on the stovetop in a skillet over medium, stirring, or microwave until warmed through.) Keep warm for assembly.
• Prepare the chicken: cube the 4 servings of cooked chicken breast (4–5 oz per person). Toss the cubed chicken with store-bought tandoori sauce or paste until evenly coated.
• Warm the sauced chicken (optional but recommended): briefly heat the coated chicken in a skillet over medium just until warmed through, or microwave until hot.
• Assemble the bowls: divide the warm cauliflower rice among four bowls. Top each bowl with a portion of tandoori chicken, blanched cabbage, and blanched broccoli.
• Finish and serve: sprinkle golden raisins and cashews over each bowl and drizzle with the minty yogurt dressing. Serve immediately.