Tandoori-Roasted Cauliflower with Lentil Rice

tandoori-cauliflower-rice-lentils-bamboo-earthstor

30 mins


Serves 4

  • 400g tin coconut cream
  • 200g basmati rice
  • 1tsp turmeric
  • salt
  • 800g cauliflower
  • 1 1/2 tbs tandoori spice
  • canola oil
  • 1 lime
  • 200g cooked green lentils

  • 100g salted and roasted cashews, roughly chopped
  • Bunch of coriander, shredded
  • 1 red chili, seeded and finely chopped

  1. Preheat the oven to 220C and put in a baking tray.
  2. Remove the thick coconut cream from the tin and put it in a bowl. Measure out the thinner coconut water and put it in a saucepan. Fill with water so that the total volume of liquid corresponds with the cooking instructions on the rice packet.
  3. Add the rice and turmeric and season with salt
  4. Remove the green leaves from the cauliflower and put them in a pan. Break the remainder of the cauliflower into small florets or cut into pieces. Put them in a separate bowl, season with tandoori spice and salt and drizzle oil on top.
  5. Oven roast the cauliflower for 10 minutes
  6. Mix the cauliflower leaves with a little oil. Put them on the tray and roast for a further 5-10mins until they start to colour
  7. Cut half the lime into wedges. Zest the other half and squeeze out the juice. Whisk the remaining coconut cream until firm
  8. Mix the cashews, coriander and chili together.
  9. Serve the cauliflower with the rice, drizzle the lime cream on top and finish off with the nut and chili sprinkles, serve with lime wedges

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