Tandoori Cauliflower & Spinach Rice Pilaf
with Mint Yoghurt & Pickled Cucumber
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.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 unit
brown onion
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 portion
cauliflower
1 tub
tandoori paste
1 packet
Greek-style yoghurt
(Contains Milk;)
1 unit
cucumber
1 bunch
mint
1 packet
pistachios
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
¼ tsp
salt (for the rice)
¼ cup
white wine vinegar
1 tsp
sugar
1 tsp
salt (for the pickle)
Nutritional Values
Utensils
Instructions
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.