The trick with roasting veg is to not crowd the roasting dish. If you do, steam will create a ‘micro-climate’ above the veg and potentially make them soggy. We don’t want that. We want charred, caramelised edges to add a smokey dimension to our chosen veg. This makes a great packed lunch as the flavours will develop overnight. Keep your nuts in a separate container or they’ll go soggy. Remember to eat this at your desk so everyone in the office knows there’s more to you than creating shit e-mail marketing campaigns.
Cauliflower florets broken into small pieces, about 6cm squared
Indian spices: tumeric, coriander, cumin, garam massala
For the Indian rice
Chop an onion and fry until soft
Add a few pinches of spices and fry for another 2 minutes. More tumeric will make the rice more yellow
Add long grain rice, coating it with the onion and spice mixture
Stir in hot stock a cupful at a time and cook for about 20 – 30 minutes until the rice is cooked.
Turn the oven on to medium
Break your cauliflower into bits and coat with rape or vegetable oil
Spread out over a baking tray and roast in the oven for around 20 minutes. The cauliflower should be soft and charred and the edges. Pour into a large bowl and season
Toast your almonds in a dry frying pan over a gentle heat until they are golden. Take the off the heat when they are done
Combine the rice and cauliflower and sprinkle with the toasted nuts, nigella seeds and coriander
I can never get rice right, it’s always wet and stuck together and drives me f**king insane. This is the same technique that’s used for Spanish Paella. This technique works for me so if you are also rubbish at cooking rice, give it a try.