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Roasted cauliflower rice
Serves 4
Easy
Prep:
Cook:
This spiced vegan main is easy to prepare and looks the part on the plate. Roasting the cauliflower brings out the earthy flavours of the vegetable
Skip to ingredients
- 2 tbsp sunflower oil
- 2 tbsp harissa paste, or tomato pesto
- 1 medium cauliflowercut into small florets
For the rice
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 onionroughly chopped
- 1 green chilli(deseeded if you prefer less heat), finely chopped
- 4 garlic clovesfinely chopped
- ½ tsp turmeric
- ½ tsp chilli powder
- handful of coriander leavesroughly chopped, plus extra to serve
- 500g cooked white rice
- lime wedgesto serve
Nutrition: per serving
- kcal331
- fat13g
- saturates2g
- carbs41g
- sugars7g
- fibre5g
- protein9g
- salt1.43g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Put the oil, harissa paste or tomato paste in a small bowl with ½ tsp salt and mix. Tip the cauliflower onto a baking tray and drizzle over the harissa mixture. Using your hands, toss to coat well and roast in the oven for 30-35 mins, stirring halfway, until deep golden brown and tender.
step 2
To make the rice, heat the oil in a pan over a medium heat and add the cumin seeds. Once they start to pop, stir in the onion and chilli and cook for 6-8 mins until lightly golden. Add the garlic and spices, cooking for 2 mins before adding the coriander, cooked rice, roasted cauliflower and ½ tsp salt. Mix it all well and cook on a high heat for a minute. Serve with a sprinkle of coriander leaves and a wedge of lime to squeeze over.
