Vegan Cauliflower Makloubeh

Steps

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1. 1
   Heat the vegetable oil in a large pan on high heat until it reaches 350°F. Fry the cauliflower in three batches until golden brown on both sides. Drain on a paper towel-lined plate.
   ▶ ≈0:19
2. 2
   Heat olive oil in a large pan over high heat. Add sliced onions and sauté for about 5 minutes until light golden, stirring occasionally. Add sliced garlic and cook until fragrant, about 1 minute. Add the tomatoes and 1/2 tsp salt, then reduce to medium-low heat and simmer for 15 minutes until the tomatoes are soft.
   ▶ ≈1:40
3. 3
   In the cooking pot, layer half of the fried cauliflower on the bottom. Spread the tomato and onion mixture evenly over it.
   ▶ ≈5:49
4. 4
   Drain the rice completely. In a bowl, mix it with 2 tsp salt, 1 tsp 7 spices, 1 tsp cumin, and 1/4 tsp black pepper.
   ▶ ≈6:10
5. 5
   Spread the seasoned rice evenly over the tomato and onion layer, pressing gently to distribute it evenly.
   ▶ ≈6:51
6. 6
   Layer the remaining fried cauliflower on top of the rice. Cover with a final layer of sliced tomatoes.
   ▶ ≈7:12
7. 7
   Pour in 3 cups of hot water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce to low heat and cook for 15 minutes.
   ▶ ≈7:22
8. 8
   After 15 minutes, add 2 more cups of hot water. Continue cooking on low heat until all the liquid evaporates and the rice is fully cooked, about 40 more minutes.
   ▶ ≈7:40
9. 9
   Remove from heat and let sit covered for 30 minutes. Invert the pot onto a large serving plate and lift off the pot to reveal the beautifully molded rice and vegetables. Serve with tahini sauce.
   ▶ ≈8:30