You want to get the cauliflower and chickpeas in a hot oven to maximize the char.
*Coriander is a shared ingredients, use one third for this dish.
Tandoori cauliflower, brown rice, lime coconut dressing and apple salad
Cook time: 40 minutes
Couple or family
Ingredients
Ingredient
Couple
Family
Cauliflower
Couple
AllFamily
AllChickpeas
Couple
1 tinFamily
2 tinTandoori paste
Couple
1 pottleFamily
1 pottleBrown rice
Couple
1 bagFamily
1 bagRocket
Couple
AllFamily
AllApple
Couple
2Family
3Coriander*
Couple
ThirdFamily
ThirdLime coconut dressing
Couple
1 pottleFamily
1 pottleInstructions
1
Preheat oven to 200 degrees Celsius.
Bring a medium pot of lightly salted water to the boil.
2
Trim the outer leaves off the cauliflower, then cut into large bite size pieces. Place in a bowl, open and strain the chickpeas. Add to the bowl, then toss with tandoori paste.
Lay on a baking tray and bake for 25 to 30 minutes, tossing regularly.
Cook the rice in boiling water for about 20-25 minutes, until tender.
3
Place the rocket in a bowl.
Cut the cheeks off the apple then thinly slice. Add to the rocket.
Pick the leaves off the coriander, finely slice the stalk and add to the apple and rocket.
4
Once the cauliflower and rice are cooked, it’s time to plate up.
Lay down cauliflower, chickpeas, rice and top with apple salad.
Finish by shaking the lime coconut dressing in its container to emulsify then drizzling over a generous amount.
