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Tandoori Roasted Cauliflower Bowl

Tandoori Roasted Cauliflower Bowl

with Garlic Rice & Mint Raita

Vegetarian
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.

Tags:Veggie
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 packet

tandoori paste

1 sachet

mild North Indian spice blend

1 packet

Greek-style yoghurt

(ContainsMilk)

2 clove

garlic

1 packet

basmati rice

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

2

tomato

1 bunch

mint

1 bag

baby spinach leaves

1 bunch

coriander

1 packet

roasted cashews

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

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)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
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. 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.

2

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!

3

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.

4

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.

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