Tandoori cauliflower rice bowl
Ingredients
- 1 red onion, thinly sliced
- ½ cucumber, thinly sliced
- ½ cup apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp salt
- 1 cup hot or warm water
- 1 head cauliflower, florets
- 4 tbsp tandoori paste
- 3 tbsp coconut yogurt
- 2 tbsp oil
- 2 tbsp oil
- 2 shallots, finely chopped
- 4 garlic cloves minced
- 1-2 tsp curry powder
- 1 cup basmati rice, cleaned
- 1 can chickpeas, drained
- 2 tsp oil
- 1-2 tsp paprika
- ½ tsp salt
- ½ tsp pepper
- ½ chilli powder
- 50g baby spinach
- 1 tsp olive oil
- 1 tsp lemon juice
- ½ pomegranate, seeded
- 4 tbsp slivered almonds
- Coriander, chopped
Steps
- Add the red onion, cucumber, vinegar, sugar, salt and water to a container and mix. Add water until onion and cucumber is submerged. Refrigerate.
- Add the tandoori paste and yoghurt to a bowl and mix thoroughly. Add the cauliflower into the marinade and coat each floret. Set aside to marinate for at least 6 hours.
- Preheat the oven to 200ºC. Transfer the cauliflower to a lined baking tray. Roast the cauliflower for about 20-30 minutes.
- In a bowl mix the chickpeas, paprika, oil, salt and pepper. Place on a lined baking sheet lined and bake for about 20-25 minutes, tossing once in between.
- Spread slivered almonds on the baking sheet and toast until lightly browned, about 3-5 minutes.
- Meanwhile heat oil in a saucepan over medium heat. Add the shallot and cook until translucent. Add the garlic and cook until fragrant.
- Then add curry powder and rice and sauté for a few seconds. De-glaze with water, add a pinch of salt.
- Transfer rice to the rice cooker, add water and cook.
- In a bowl toss the spinach with olive oil and lemon juice.
- Divide the rice between four bowl. Add the cauliflower, chickpeas and raita-recipe on top of the rice.
- Divide the red onion, cucumber and spinach between the bowls and garnish with pomegranate seeds, toasted almonds and coriander.