Tandoori cauliflower, brown rice, lime coconut dressing and apple salad

Cook time: 40 minutes

Couple or family

Ingredients

Ingredient
Couple
Family
Cauliflower
Couple
All
Family
All
Chickpeas
Couple
1 tin
Family
2 tin
Tandoori paste
Couple
1 pottle
Family
1 pottle
Brown rice
Couple
1 bag
Family
1 bag
Rocket
Couple
All
Family
All
Apple
Couple
2
Family
3
Coriander*
Couple
Third
Family
Third
Lime coconut dressing
Couple
1 pottle
Family
1 pottle

You want to get the cauliflower and chickpeas in a hot oven to maximize the char.

*Coriander is a shared ingredients, use one third for this dish.

Instructions

1

Preheat oven to 200 degrees Celsius.

Bring a medium pot of lightly salted water to the boil.

2

Trim the outer leaves off the cauliflower, then cut into large bite size pieces. Place in a bowl, open and strain the chickpeas. Add to the bowl, then toss with tandoori paste.

Lay on a baking tray and bake for 25 to 30 minutes, tossing regularly.

Cook the rice in boiling water for about 20-25 minutes, until tender.

 

3

Place the rocket in a bowl.

Cut the cheeks off the apple then thinly slice. Add to the rocket.

Pick the leaves off the coriander, finely slice the stalk and add to the apple and rocket.

 

4

Once the cauliflower and rice are cooked, it’s time to plate up.

Lay down cauliflower, chickpeas, rice and top with apple salad.

Finish by shaking the lime coconut dressing in its container to emulsify then drizzling over a generous amount.



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