Tandoori Cauliflower & Spinach Rice Pilaf
with Mint Yoghurt & Pickled Cucumber
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.
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Ingredients
2 clove
garlic
1 unit
onion
1 packet
basmati rice
1 packet
Currants
1 portion
cauliflower
1 packet
tandoori paste
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 unit
cucumber
1 bunch
mint
1 packet
pistachios
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt
1 tbs
white wine vinegar
2.5 tbs
water (for the pickle)
Nutrition Values
Utensils
Instructions
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.