You want to get the cauliflower and chickpeas in a hot oven to maximize the char.
*Coriander is a shared ingredient, use a third for this dish.
Tandoori cauliflower, brown rice, lime coconut dressing and apple salad
Cook time: 40 minutes
Couple or family
Ingredients
Ingredient
Couple
Family
Cauliflower
Couple
1 smallFamily
1 largeChickpeas
Couple
1 tinFamily
2 tinTandoori paste
Couple
1 pottleFamily
1 pottleTandoori brown rice
Couple
1 bagFamily
1 bagMesclun
Couple
1 bagFamily
1 bagApple
Couple
2Family
3Coriander*
Couple
A thirdFamily
A thirdLime coconut dressing
Couple
1 pottleFamily
1 pottleInstructions
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 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 cheeks off the apple then thinly slice. 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.
