Name: Spicy cauliflower rice with minty cucumber raita
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 85g brown basmati rice; 1 tsp ground turmeric; 2 tsp ground coriander; seeds from 6 cardamom pods; 1 tbsp finely chopped fresh ginger; 2 bay leaves; 1 red chilli deseeded and finely chopped; 2 tsp reduced-salt vegetable bouillon (wheat free if you're gluten free); 25g creamed coconut chopped; 400g can chickpeas (no need to drain); 200g cauliflower florets broken into bite-sized pieces; 1 red pepper cut into chunks; 1 red onion cut into thin wedges; 1 tbsp rapeseed oil; ½ tsp cumin seeds; 150ml pot live natural bio yogurt; ¼ cucumber coarsely grated; ½ small pack mint leaves chopped, a few left whole

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Spicy cauliflower rice with minty cucumber raita

Spicy cauliflower rice with minty cucumber raita

Sara Buenfeld

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Serves 2

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.8 out of 5.6 ratingsRate

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A vegetarian, calcium, folate, fibre, iron and vitamin C-rich pilau that's also 4 of your 5-a-day. Packed with goodness!

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

85g brown basmati rice
1 tsp ground turmeric
2 tsp ground coriander
seeds from 6 cardamom pods
1 tbsp finely chopped fresh ginger
2 bay leaves
1 red chilli

deseeded and finely chopped
2 tsp reduced-salt vegetable bouillon

(wheat free if you're gluten free)
25g creamed coconut

chopped
400g can chickpeas

(no need to drain)
200g cauliflower florets

broken into bite-sized pieces
1 red pepper

cut into chunks
1 red onion

cut into thin wedges
1 tbsp rapeseed oil
½ tsp cumin seeds

For the minty cucumber raita

150ml pot live natural bio yogurt
¼ cucumber

coarsely grated
½ small pack mint

leaves chopped, a few left whole

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Nutrition: per serving

kcal588
fat19g
saturates7g
carbs73g
sugars18g
fibre14g
protein23g
salt0.2g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Put the rice in a sauté pan with the turmeric, coriander, cardamom, ginger, bay leaves and chilli. Pour in 300ml water and add the bouillon and creamed coconut. Bring to the boil, cover the pan and leave to simmer for 15 mins. Add the chickpeas with their liquid (and a little more water if necessary), then cook, covered, for 10 mins more.
step 2

Meanwhile, toss the cauliflower, red pepper and onion in the oil with the cumin seeds. Spread out on a baking sheet and roast for 20 mins until the vegetables are tender and a little charred around the edges.
step 3

While the cauliflower and rice cook, make the raita by mixing together the yogurt, cucumber and chopped mint.
step 4

When the cauliflower and rice are tender (the stock should be absorbed by now), toss the two together, scatter with the mint leaves and serve with the raita on the side.

Recipe from Good Food magazine, September 2016

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A star rating of 4.8 out of 5.6 ratings

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