Spicy Cauliflower Rice with Minty Cucumber Raita

Name: Spicy Cauliflower Rice with Minty Cucumber Raita
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 2
Ingredients: 85g brown basmati rice; 1 tsp ground turmeric; 2 tsp ground coriander; seeds from 6 cardamom pods; 1 tbsp finely chopped fresh ginger; 2 bay leaves; 1 red chilli deseeded and finely chopped; 2 tsp reduced-salt vegetable bouillon (wheat free if you're gluten free); 25g creamed coconut chopped; 400g can chickpeas (no need to drain); 200g cauliflower florets broken into bite-sized pieces; 1 red pepper cut into chunks; 1 red onion cut into thin wedges; 1 tbsp rapeseed oil; 1/2 tsp cumin seeds; 150ml pot live natural bio yogurt; 1/4 cucumber coarsely grated; 1/2 small pack mint leaves chopped, a few left whole

4.85 (6)

⏱ 40 mins 🍽 Serves 2 ✅ Easy 🏷 Main course

This wholesome vegetarian pilau is rich in fibre, iron, and vitamin C, providing four of your five-a-day. It combines roasted cauliflower, red pepper, and onion with spiced brown basmati rice and chickpeas. The dish is finished with a cooling homemade raita made from yogurt, grated cucumber, and fresh mint. It's a flavourful and satisfying main course perfect for dinner or supper.

Ingredients

85g brown basmati rice
1 tsp ground turmeric
2 tsp ground coriander
seeds from 6 cardamom pods
1 tbsp finely chopped fresh ginger
2 bay leaves
1 red chilli deseeded and finely chopped
2 tsp reduced-salt vegetable bouillon (wheat free if you're gluten free)
25g creamed coconut chopped
400g can chickpeas (no need to drain)
200g cauliflower florets broken into bite-sized pieces
1 red pepper cut into chunks
1 red onion cut into thin wedges
1 tbsp rapeseed oil
1/2 tsp cumin seeds
150ml pot live natural bio yogurt
1/4 cucumber coarsely grated
1/2 small pack mint leaves chopped, a few left whole

Method

Set your oven to 220C/200C fan/gas 7. Place the brown rice into a sauté pan along with the turmeric, coriander, cardamom seeds, ginger, bay leaves, and chopped chilli. Pour 300ml water into the pan and add the vegetable bouillon and chopped creamed coconut. Bring the mixture to a boil, then cover the pan and let it simmer for 15 mins. Add the entire can of chickpeas, including their liquid, adding a splash more water if needed. Cover again and cook for a further 10 mins.
While the rice cooks, combine the cauliflower florets, red pepper chunks, and red onion wedges with the rapeseed oil and cumin seeds. Arrange the vegetables on a baking sheet in a single layer. Roast them for 20 mins until they become tender and develop slightly charred edges.
As the cauliflower roasts and the rice simmers, prepare the raita. Stir the live natural bio yogurt, coarsely grated cucumber, and the chopped mint leaves together in a bowl until well combined.
Once the rice and roasted vegetables are both tender and the cooking liquid has been absorbed, gently mix them together in a large bowl. Scatter the reserved whole mint leaves over the top and serve the pilau with the prepared raita on the side.

Nutrition (per serving)

Calories588 kcal

Fat19 g

Saturates7 g

Carbs73 g

Sugars18 g

Fibre14 g

Protein23 g

Sodium80 mg

Recipe details

Skill levelEasy

CategoryMain course

DietGluten-free, Vegetarian