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April 4, 2018

Roasted Cauliflower and Indian Rice Salad

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.

Ingredients

  1. Cauliflower florets broken into small pieces, about 6cm squared
  2. Indian rice
  3. Fresh coriander
  4. Toasted almonds
  5. Nigella seeds
  6. Indian spices: tumeric, coriander, cumin, garam massala

Method

For the Indian rice

  • Chop and onion and fry in a frying pan 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

Notes

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.

 

 

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