Indian-Spiced Cauliflower and Potato Casserole

In a small bowl stir together cumin, salt, ginger, turmeric, pepper, and cinnamon. Set aside. 2. Preheat oven to 375°F. In a 6-qt. Dutch oven bring 10 cups of water to boiling. Stir in rice. Return to boiling; reduce heat. Simmer 15 minutes. Stir in potatoes; simmer 10 minutes. Stir in cauliflower and carrot; simmer 2 minutes more. (Vegetables will still be crisp.) Drain and return to Dutch oven. 3. Stir in the next four ingredients (through peas). Stir in spice mix. Spread into a 3-qt. rectangular baking dish. Bake, covered, 25 to 30 minutes or until heated through and vegetables are tender. 4. Let stand 10 minutes before serving. If desired, top with cilantro.