Tandoori Cauliflower with Pickled Onion, Basmati Rice, Cucumber & Spinach
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Destination: India. A tandoor is a cylindrical clay oven that is used to cook foods at very high temperatures. Tandoori foods are covered in yoghurt and spices, such as chilli powder and turmeric, and cooked over hot charcoal in the tandoor.
Serves 2 · 20 mins + prep
In your box
- cauliflower piece
- 1 ATLAS tandoori yoghurt tub
- 1 ATLAS pickled onion tub
- 1 basmati rice pack
- 1 lebanese cucumber
- 1 spinach pack
From your pantry
Salt
Equipment
Lined baking tray
Method
1. Prepare the cauliflower. Always read the recipe in full before you begin. Wash the vegetables. Bring a saucepan of water to the boil. Preheat the oven to 180°C fan forced. Cut the cauliflower into small florets. Coat the florets in the tandoori yoghurt. Place on a lined baking tray and into the preheated oven for 15 minutes or until soft and browned.
2. Prepare the cucumber. Meanwhile, cut the cucumber into bite-sized pieces.
3. Cook the rice. Wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes, stirring often, or until cooked through. Remove from heat, strain and return to the saucepan.
4. Add the spinach. Stir the spinach through the rice. The heat of the rice should help the spinach to wilt. Season to taste with salt.
To serve
Divide the spinach rice, tandoori cauliflower, cucumber and pickled onion between serving plates. Serve with any tandoori sauce left on the baking tray.
Wanna wing it?
- Serve with mango chutney or lime pickle
Allergens: dairy, onion, garlic.