HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTandoori Roasted Cauliflower Bowl
Tandoori Roasted Cauliflower Bowl

Tandoori Roasted Cauliflower Bowl

with Garlic Rice & Mint Raita

Read more

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 onion pickle and creamy mint raita, 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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion


1 packet

tandoori paste

1 sachet

mild North Indian spice blend

1 packet

Greek-style yoghurt


2 clove


1 packet

basmati rice

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



1 bunch


1 bag

baby spinach leaves

1 bunch


1 packet

roasted cashews

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

Not included in your delivery


olive oil

20 g



1.5 cup


¼ tsp


1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2810 kJ
Fat28.1 g
of which saturates9.5 g
Carbohydrate81.5 g
of which sugars18.9 g
Dietary Fibre0 g
Protein18.2 g
Cholesterol0 mg
Sodium1050 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. In a large bowl, combine the tandoori paste, mild North Indian spice blend, yoghurt (1 tbs for 2 people / 2 tbs for 4 people) and a drizzle of olive oil. Season with salt and pepper. Add the cauliflower and toss to coat. Transfer to an oven tray lined with baking paper, then roast until tender, 20-25 minutes. TIP: Cut the cauliflower to size so it cooks in time.


While the cauliflower is roasting, finely chop the garlic. 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 the salt, stir, then 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!


While the rice is cooking, finely chop the tomato. Pick and finely chop the mint leaves. In a small bowl, combine the tomato, white wine vinegar and 1/2 the mint and mix well. Season to taste.


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


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


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