Tandoori Cauliflower & Spinach Rice Pilaf

Name: Tandoori Cauliflower & Spinach Rice Pilaf with Mint Yoghurt & Pickled Cucumber
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Mint; 1 packet Currants; 2 Garlic; 1 packet Pistachios; 1 packet Baby Spinach Leaves; 1 packet Greek-Style Yoghurt; 1 Brown Onion; 1 packet Basmati Rice; 1 packet Tandoori Paste; 1 Cauliflower; 1 Cucumber

with Mint Yoghurt & Pickled Cucumber

Up to 180$ + Free Treats / Extras for Life

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mint

1 packet

Currants

(May be present: Gluten, Milk, Soy, Wheat.)

Garlic

1 packet

Pistachios

1 packet

Baby Spinach Leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Brown Onion

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Tandoori Paste

Cauliflower

Cucumber

Nutritional Values

Calories442 kcal

Energy (kJ)1850 kJ

Fat5.8 g

of which saturates1.8 g

Carbohydrate82.1 g

of which sugars20.2 g

Dietary Fibre11.9 g

Protein13.6 g

Sodium747 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Thinly slice the brown onion. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the onion and cook until softened, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the basmati rice, water, salt (for the rice) and currants and stir to combine. Bring to the boil and reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, cut the cauliflower into small florets. In a medium bowl, combine the tandoori paste, some Greek yoghurt (1 tbs for 2 people / 2 tbs for 4 people), a generous pinch of salt and a drizzle of olive oil. Add the cauliflower and toss to coat. Place the cauliflower onto an oven tray lined with baking paper and roast until tender, 20-25 minutes.

While the cauliflower is roasting, roughly chop the cucumber. In a small bowl, add the cucumber, white wine vinegar, sugar and salt (for the cucumber). Add enough water to cover. Toss to combine and set aside.

While the cucumber is pickling, pick the mint leaves and thinly slice. Roughly chop the pistachios. Heat a medium frying pan over medium-high heat, add the pistachios and toast until golden, 3-4 minutes. In a small bowl, add the remaining Greek yoghurt, 1/2 the mint and a pinch of salt and pepper. Stir to combine.

When the rice is cooked, add the baby spinach leaves and stir to combine. Season to taste with salt and pepper.

Drain the pickled cucumber. Divide the spinach rice pilaf between bowls and top with the tandoori cauliflower and pickled cucumber. Serve with a dollop of the mint yoghurt. Top with the pistachios and remaining mint.