Turkey Shawarma with Golden Rice

1. Prepare the pickled red onions in a bowl, combine sliced red onions with lime juice and a pinch of salt. Toss well and let marinate for at least 1 hour, or up to 2 weeks in the fridge.

2. To make the turkey shawarma, heat 2 tablespoons of olive oil in a large pan over medium heat. Sauté the diced onion until caramelized and tender. Add the garlic and cook until fragrant, then set aside to cool. In a mixing bowl, combine the ground turkey, half of the caramelized onion and garlic mixture, and seasonings. Mix well, then form into meatballs. In the same pan, heat 1 tablespoon of olive oil and cook the meatballs until golden brown and fully cooked through. Set aside.

3. To roast the cauliflower, combine the cauliflower florets with olive oil, turmeric and season with salt and pepper. Transfer the cauliflower to a sheet tray and roast in a preheated 425°F oven for 10-12 minutes, or until tender.

4. To prepare the golden rice, in a large bowl, combine the cooked brown rice with the remaining caramelized onion mixture. Season with salt and turmeric powder to taste.

5. To plate, place a layer of arugula in each bowl. Add a generous spoonful of turmeric rice, then top with the meatballs, roasted cauliflower, and pickled onions. Garnish with a mix of fresh herbs and serve with tahini sauce on the side.