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Tandoori Cauliflower & Spinach Rice Pilaf

Tandoori Cauliflower & Spinach Rice Pilaf

with Mint Yoghurt & Pickled Cucumber

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We've teamed tandoori cauliflower with a traditional rice pilaf for a meal that looks as good as it tastes. Sweet currants and crunchy pistachios add that special touch, while mint adds a refreshing contrast to the rich and exotic flavours of this dish.

Tags:Naturally Gluten-FreeNot Suitable for CoeliacsVeggie
Allergens:MilkTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 unit

brown onion

1 packet

basmati rice

1 packet

currants

1 portion

cauliflower

1 tub

tandoori paste

1 packet

Greek-style yoghurt

(ContainsMilk)

1 unit

cucumber

1 bunch

mint

1 packet

pistachios

(ContainsTree NutsMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt (for the rice)

¼ cup

white wine vinegar

1 tsp

sugar

1 tsp

salt (for the pickle)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2750 kJ
Fat21.5 g
of which saturates8.1 g
Carbohydrate90.4 g
of which sugars25.3 g
Dietary Fibre0 g
Protein18.4 g
Cholesterol0 mg
Sodium1000 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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, the salt (for the rice) and currants and stir to combine. Bring to the boil, then 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 is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

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 on an oven tray lined with baking paper and roast until tender, 20-25 minutes.

3

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

4

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

5

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

6

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.