Spice Roasted Cauliflower Rice
This spiced vegan main is easy to prepare and looks the part on the plate. Roasting the cauliflower brings out the earthy flavours of the vegetable.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oven to 220C/200C fan/gas 7. Put half of the oil, the harissa paste (or tomato pesto) in a small bowl with a pinch of salt and mix. Tip the cauliflower florets onto a baking tray and drizzle over the harissa mixture. Using your hands, toss to coat well and roast in the oven for 30-35 minutes, stirring halfway, until deep golden brown and tender.
Step 2
To make the rice, heat the remaining oil in a pan over a medium heat and add the cumin seeds. Once they start to pop, stir in the onion and chopped chilli and cook for 6-8 mins until lightly golden. Add the garlic, chilli powder and turmeric, cooking for 2 mins before adding the chopped coriander, cooked rice, roasted cauliflower and season with salt.
Step 3
Mix it all well and cook on a high heat for a minute. Serve with a sprinkle of coriander leaves and a wedge of lime to squeeze over and some coconut yoghurt, if you like.
- Ingredients
- Based on 4 servings
-
2 tbsp Harissa Paste, or tomato pesto 1x Belazu Rose Harissa 170g -
4 tbsp Coconut Yoghurt, to serve 1x The Coconut Collab Natural Coconut Yoghurt 350g -
500g Cauliflower, cut into small florets 1x Sainsbury's Cauliflower -
1 Green Chilli, deseeded if you prefer less heat, finely chopped 1x Sainsbury's Green Chillies 65g -
4 Lime Wedges, to serve 1x Sainsbury's Limes -
30g Coriander Leaves, roughly chopped, plus extra to serve 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
4tbsp Sunflower Oil 1x JS Sunflower Oil 1L -
1tsp Cumin Seeds 1x Sainsbury's Cumin Seed 38g -
1 Onion, roughly chopped 1x Sainsbury's Onions Loose -
4 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
0.5tsp Turmeric 1x Sainsbury's Turmeric 48g -
0.5tsp Chilli Powder 1x Sainsbury's Mild Chilli Powder 44g -
440g Cooked White Rice 2x Ben's Original Classic Long Grain Microwave Rice 220g