G - Herby Roast Cauliflower With Spiced Rice Pilaf

Updated at: Thu, 17 Aug 2023 13:55:25 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 Cut the cauliflower into florets and add them to a baking tray Drizzle the florets with vegetable oil and season with salt and pepper Put the tray in the oven for 35-40 min or until the cauliflower is starting to turn brown and crisp

Step 2

While the cauliflower is cooking, peel and dice the brown onion finely

Step 3

Heat a pot with a lid with a large drizzle of vegetable oil over a medium heat Once hot, add the diced onion, curry powder, chilli flakes (can't handle the heat? Go easy!), sultanas and a pinch of salt Cook for 3 min or until the onion has softened slightly

Step 4

Add the basmati rice to the pot and stir to coat the grains in oil Add 300ml cold water and bring to the boil over a high heat Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked Once cooked, remove from the heat and keep covered until serving - this is your spiced rice pilaf

Step 5

Meanwhile, peel (scrape the skin off with a teaspoon) and roughly chop (or grate) the ginger Peel and roughly chop (or grate) the garlic Chop the coriander roughly, including the stalks (save some leaves for garnish)

Step 6

Add the chopped ginger, chopped garlic and most of the chopped coriander to a food processor with 3 tbsp olive oil Add 1/2 tsp of both salt and pepper with a pinch of sugar and blitz until blended and smooth

Step 7

Add the ground almonds and coconut yoghurt with 2 tbsp olive oil to the food processor and blitz again into a thick paste – this is your fresh chutney Fluff the spiced rice pilaf with a fork Serve the roast cauliflower over the spiced rice pilaf with the fresh chutney dotted around Garnish with the remaining coriander leaves Enjoy!

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