Roasted Cauliflower & Beef Biryani for Dinner

Place the cauliflower on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Roast until tender and brown around the edges, 20-25 minutes.

While the cauliflower is roasting, return the pan to a high heat with a drizzle of olive oil. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Reduce the heat to medium-high and add the onion and carrot. Cook, stirring, until the onion is soft, 4 minutes. Add the Bengal curry paste (see ingredients list) and garlic and cook, stirring, until fragrant, 2 minutes. Set aside two portions for lunch.

Add the basmati rice and currants to the pan and stir to coat. Add the water and crumbled beef stock (2 cubes for 2 people / 3 cubes for 4 people). Stir to dissolve the stock, then bring to the boil. Cover, then reduce the heat to low and simmer until the water is absorbed and the rice is tender, 18-22 minutes.

TIP: Add a little extra water if the liquid is absorbed before the rice is done.

While the biryani is cooking, very finely chop (or grate) the cucumber. In a medium bowl, combine the cucumber, Greek yoghurt and a pinch of salt and pepper. Mix well and set aside. Roughly chop the coriander. When the rice is finished, stir through the roasted cauliflower. Set aside a portion of the baby spinach leaves for your lunch and stir the remainder through the rice. Season to taste. Divide the roasted cauliflower and beef biryani between bowls and top with the cucumber raita, coriander and toasted almonds.