Pilaf has to be one of our favourite ways to enjoy basmati rice, and roasting is our number-one way to cook cauliflower, so this dish is destined for greatness! We've added tandoori flavours, plus mint yoghurt and crunchy pistachios to seal the deal.
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
currants(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
pistachios(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
water (for the rice)
white wine vinegar
water (for the pickle)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Thinly slice the brown onion. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the onion and cook until softened, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the basmati rice, water (for the rice), salt and currants and stir to combine. 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, cut the cauliflower into small florets. In a medium bowl, combine the tandoori paste, yoghurt (1 tbs for 2 people / 2 tbs for 4 people), a generous pinch of salt and a drizzle of olive oil. Add the cauliflower and toss to coat. Place the tandoori cauliflower on an oven tray lined with baking paper and roast until tender, 20-25 minutes.
While the cauliflower is roasting, roughly chop the cucumber. In a medium bowl, add the white wine vinegar, the water (for the pickle) and a pinch of sugar and salt. Stir to dissolve, then add the cucumber. Toss to coat and set aside. TIP: Toss the cucumber occasionally to coat in the pickling liquid.
While the cucumber is pickling, pick the mint leaves and thinly slice. Roughly chop the pistachios. Heat a medium frying pan over medium-high heat. Add the pistachios and toast, tossing, until golden, 3-4 minutes. In a small bowl, add the remaining yoghurt, 1/2 the mint and a pinch of salt and pepper. Stir to combine.
When the rice is cooked, add the baby spinach leaves to the saucepan and stir to combine. Season to taste with salt and pepper.
Drain the pickled cucumber. Divide the spinach rice pilaf between bowls and top with the roasted tandoori cauliflower and pickled cucumber. Serve with the mint yoghurt. Garnish with the toasted pistachios and remaining mint.