Tandoori Roasted Cauliflower Bowl
with Garlic Rice & Mint Raita- Milk
- Tree Nuts
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
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.
Ingredients
1 portion
cauliflower
1 packet
tandoori paste
1 sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
2 clove
garlic
1 packet
basmati rice
2
tomato
1 bunch
mint
1 bag
baby spinach leaves
1 bunch
coriander
1 packet
roasted cashews
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
Not included in your delivery
tbs
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water
¼ tsp
salt
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
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.
