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 for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 unit

brown onion

1 packet

basmati rice

1 packet


1 portion


1 tub

tandoori paste

1 packet

Greek-style yoghurt


1 unit


1 bunch


1 packet


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

1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g



1.5 cup


¼ tsp

salt (for the rice)

¼ cup

white wine vinegar

1 tsp


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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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!


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.


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.


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.


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.