Tandoori Cauliflower & Spinach Rice Pilaf

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.