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Tandoori Cauliflower Bowl

Tandoori Cauliflower Bowl

with Garlic Rice & Mint Yoghurt

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Cook a rainbow for dinner with this beautiful tandoori cauliflower bowl! You may not wind up with a pot of gold, but with a tasty assortment of colourful toppings, like our easy tomato salsa and creamy mint yoghurt, you'll feel like a million bucks.

Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1 tub

tandoori paste

2 clove

garlic

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

2 unit

tomato

1 bunch

mint

1 packet

Greek-style yoghurt

(ContainsMilk)

1 tub

mango chutney

1 packet

roasted cashews

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bunch

coriander

Not included in your delivery

tbs

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2720 kJ
Fat21.9 g
of which saturates8.5 g
Carbohydrate88.2 g
of which sugars23.9 g
Dietary Fibre0 g
Protein19.1 g
Cholesterol0 mg
Sodium997 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Place the cauliflower in a large bowl and toss with the tandoori paste, a drizzle of olive oil and a pinch of salt and pepper. Place on an oven tray lined with baking paper and roast until tender, 20-25 minutes.

2

While the cauliflower is roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

3

Finely chop the tomato. Pick and finely chop the mint leaves. In a small bowl, combine the tomato, 1/2 the mint and the white wine vinegar and mix well.

4

In a small bowl, combine the Greek yoghurt with the remaining mint. Add a drizzle of olive oil, season with salt and pepper and mix well.

5

Roughly chop the baby spinach leaves. Stir the baby spinach through the garlic rice until slightly wilted. Roughly chop the coriander.

6

Divide the garlic and spinach rice between bowls. Top with the tandoori cauliflower, tomato salsa, mint yoghurt, mango chutney and roasted cashews. Garnish with the coriander.