You want to get the cauliflower and chickpeas in a nice hot oven to maximize the char.
*If you’re on the 4 or 5-night plan coriander is a shared ingredient, use half for this dish.
Tandoori cauliflower, brown rice, lime coconut dressing and apple salad
Cook time: 40 minutes
Couple or family
Ingredients
Ingredient
Couple
Family
Organic cauliflower
Couple
AllFamily
AllChickpeas
Couple
1 tinFamily
2 tinTandoori paste
Couple
1 pottleFamily
1 pottleBrown rice
Couple
1 bagFamily
1 bagMesclun
Couple
1 bagFamily
1 bagGreen apple
Couple
1Family
2Coriander*
Couple
All/HalfFamily
All/HalfLime coconut dressing
Couple
1 pottleFamily
1 pottleInstructions
1
Preheat oven to 200 degrees Celsius.
Bring a small pot of lightly salted water to the boil.
2
Trim the outer leaves off the cauliflower, then cut into large bitesize 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 mesclun in a bowl.
Cut the apple into quarters, remove the core then cut into strips. Add to the mesclun.
Pick the leaves off the coriander, finely slice the stalk and add to the apple and mesclun.
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 drizzling over a generous amount of the lime coconut dressing.
