Tandoori Cauliflower Bowl
with Garlic Rice & Mint Yoghurt
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 tomato salsa and creamy mint yoghurt, you'll feel like a million bucks.
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
Ingredients
1 portion
cauliflower
1 tub
tandoori paste
2 clove
garlic
1 packet
basmati rice
1 bag
baby spinach leaves
2 unit
tomato
1 bunch
mint
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 tub
mango chutney
1 packet
roasted cashews
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bunch
coriander
Not included in your delivery
tbs
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
¼ tsp
salt
1 tsp
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Place the cauliflower in a large bowl and toss with the tandoori paste, a drizzle of olive oil and a pinch of salt and pepper. Place on an oven tray lined with baking paper and roast until tender, 20-25 minutes.
While the cauliflower is roasting, finely chop the garlic (or use a garlic press). 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 salt and 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!
Finely chop the tomato. Pick and finely chop the mint leaves. In a small bowl, combine the tomato, 1/2 the mint and the white wine vinegar and mix well.
In a small bowl, combine the Greek yoghurt with the remaining mint. Add a drizzle of olive oil, season with salt and pepper and mix well.
Roughly chop the baby spinach leaves. Stir the baby spinach through the garlic rice until slightly wilted. Roughly chop the coriander.
Divide the garlic and spinach rice between bowls. Top with the tandoori cauliflower, tomato salsa, mint yoghurt, mango chutney and roasted cashews. Garnish with the coriander.