Golden spiced cauliflower, fluffy turmeric rice and tangy tamarind yoghurt. Fresh, filling and perfect for lunchboxes.
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Serves
4
Cauliflower
Ground Turmeric
Ground Cumin
Ground Coriander
Basmati Rice
Garlic Clove
Vegetable Stock
Greek Yoghurt
Tamarind Paste
Honey
Olive Oil
Salt
To Serve:
Fresh Coriander
Cucumber
Serves
4
Cauliflower
Ground Turmeric
Ground Cumin
Ground Coriander
Basmati Rice
Garlic Clove
Vegetable Stock
Greek Yoghurt
Tamarind Paste
Honey
Olive Oil
Salt
To Serve:
Fresh Coriander
Cucumber
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Step 1.
Heat the oven to 180°C fan.
Step 2.
Cut the cauliflower into bite-sized florets and tip into a large roasting tin. Toss with half of the turmeric, plus all of the cumin and coriander with a drizzle of olive oil and a big pinch of salt. Roast for 25–30 mins until golden and tender.
Step 3.
Meanwhile, peel and finely slice the garlic.
Step 4.
Place a medium saucepan over a medium heat with a drizzle of olive oil. Fry the garlic for 1 min, then stir through the rice and remaining turmeric until coated.
Step 5.
Pour in the stock, bring to the boil, then cover with a lid. Reduce the heat to low and cook for 10–12 mins until the liquid has been absorbed and the rice is fluffy.
Step 6.
While the rice and cauliflower cook, mix the yoghurt, tamarind paste and honey in a small bowl until smooth.
Step 7.
Slice the cucumber into thin half-moons and roughly chop the coriander.
Step 8.
Pack the rice into lunchboxes, top with the roasted cauliflower, spoon over the tamarind yoghurt and finish with cucumber and coriander.
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