Oven Baked Tandoori Cauliflower with Garlic Infused Spinach Rice & Coriander Lime Sauce

Preheat the oven to 220°C. Peel and mince the garlic. Cut the lime into 6 wedges. Pick coriander leaves; discarding stems. Cut and discard the cauliflower core; cut into bite-sized florets then place in an ovenproof baking dish. Drain and rinse chickpeas.

In a bowl or jug, whisk together coconut milk, half the honey, half the garlic, use 1.5 Tsp of the tandoori paste and the juice of 2-3 lime wedges (or to taste). Season with salt and pepper.

Pour the tandoori sauce over the cauliflower, and chickpeas; stir to coat. Bake in the oven for 20-25 minutes or until the cauliflower is tender and lightly browned. Remove from the oven.

Heat oil in a pot on medium until hot. Add remaining garlic and tandoori paste. Cook 1-2 minutes. Add rice, pinch of salt and 3 cups water and boil. Cover and reduce heat to simmer for 12 minutes, until almost all the liquid has been absorbed. Add the spinach leaves and cook for 3 minutes, until spinach is wilted and rice is tender.

Roughly chop the coriander leaves and place in a medium bowl. Add the remaining honey and the juice from the remaining lime wedges. Drizzle lightly with olive oil and stir to thoroughly combine. Season with salt and pepper to taste.

Divide the garlic-spinach rice and braised cauliflower between bowls. Top with remaining tandoori sauce from the baking dish. Garnish with the coriander-lime sauce. Enjoy!

Preheat the oven to 220°C. Peel and mince the garlic. Cut the lime into 6 wedges. Pick coriander leaves; discarding stems. Cut and discard the cauliflower core; cut into bite-sized florets then place in an ovenproof baking dish. Drain and rinse chickpeas.

In a bowl or jug, whisk together coconut milk, half the honey, half the garlic, use 2.5 Tsp of the tandoori paste and the juice of 3 lime wedges (or to taste). Season with salt and pepper.

Pour the tandoori sauce over the cauliflower, and chickpeas; stir to coat. Bake in the oven for 20-25 minutes or until the cauliflower is tender and lightly browned. Remove from the oven.

Heat oil in a pot on medium until hot. Add remaining garlic and tandoori paste. Cook 1-2 minutes. Add rice, pinch of salt and 3 cups water and boil. Cover and reduce heat to simmer for 12 minutes, until almost all the liquid has been absorbed. Add the spinach leaves and cook for 3 minutes, until spinach is wilted and rice is tender.

Roughly chop the coriander leaves and place in a medium bowl. Add the remaining honey and the juice from the remaining lime wedges. Drizzle lightly with olive oil and stir to thoroughly combine. Season with salt and pepper to taste.

Divide the garlic-spinach rice and braised cauliflower between bowls. Top with remaining tandoori sauce from the baking dish. Garnish with the coriander-lime sauce. Enjoy!

Preheat the oven to 220°C. Peel and mince the garlic. Cut the lime into 6 wedges. Pick coriander leaves; discarding stems. Cut and discard the cauliflower core; cut into bite-sized florets then place in an ovenproof baking dish. Drain and rinse chickpeas.

In a bowl or jug, whisk together coconut milk, half the honey, half the garlic, use 1 Tsp of the tandoori paste and the juice of 2 lime wedges (or to taste). Season with salt and pepper.

Pour the tandoori sauce over the cauliflower, and chickpeas; stir to coat. Bake in the oven for 20-25 minutes or until the cauliflower is tender and lightly browned. Remove from the oven.

Heat oil in a pot on medium until hot. Add remaining garlic and tandoori paste. Cook 1-2 minutes. Add rice, pinch of salt and 1¹⁄₂ cups water and boil. Cover and reduce heat to simmer for 12 minutes, until almost all the liquid has been absorbed. Add the spinach leaves and cook for 3 minutes, until spinach is wilted and rice is tender.

Roughly chop the coriander leaves and place in a medium bowl. Add the remaining honey and the juice from the remaining lime wedges. Drizzle lightly with olive oil and stir to thoroughly combine. Season with salt and pepper to taste.

Divide the garlic-spinach rice and braised cauliflower between bowls. Top with remaining tandoori sauce from the baking dish. Garnish with the coriander-lime sauce. Enjoy!

Preheat the oven to 220°C. Peel and mince the garlic. Cut the lime into 6 wedges. Pick coriander leaves; discarding stems. Cut and discard the cauliflower core; cut into bite-sized florets then place in an ovenproof baking dish. Drain and rinse chickpeas.

In a bowl or jug, whisk together coconut milk, half the honey, half the garlic, use 1 Tsp of the tandoori paste and the juice of 2 lime wedges (or to taste). Season with salt and pepper.

Pour the tandoori sauce over the cauliflower, and chickpeas; stir to coat. Bake in the oven for 20-25 minutes or until the cauliflower is tender and lightly browned. Remove from the oven.

Heat oil in a pot on medium until hot. Add remaining garlic and tandoori paste. Cook 1-2 minutes. Add rice, pinch of salt and 1¹⁄₂ cups water and boil. Cover and reduce heat to simmer for 12 minutes, until almost all the liquid has been absorbed. Add the spinach leaves and cook for 3 minutes, until spinach is wilted and rice is tender.

Roughly chop the coriander leaves and place in a medium bowl. Add the remaining honey and the juice from the remaining lime wedges. Drizzle lightly with olive oil and stir to thoroughly combine. Season with salt and pepper to taste.

Divide the garlic-spinach rice and braised cauliflower between bowls. Top with remaining tandoori sauce from the baking dish. Garnish with the coriander-lime sauce. Enjoy!

Preheat the oven to 220°C. Peel and mince the garlic. Cut the lime into 6 wedges. Pick coriander leaves; discarding stems. Cut and discard the cauliflower core; cut into bite-sized florets then place in an ovenproof baking dish. Drain and rinse chickpeas.

In a bowl or jug, whisk together coconut milk, half the honey, half the garlic, use 1 Tsp of the tandoori paste and the juice of 2 lime wedges (or to taste). Season with salt and pepper.

Pour the tandoori sauce over the cauliflower, and chickpeas; stir to coat. Bake in the oven for 20-25 minutes or until the cauliflower is tender and lightly browned. Remove from the oven.

Heat oil in a pot on medium until hot. Add remaining garlic and tandoori paste. Cook 1-2 minutes. Add rice, pinch of salt and 1¹⁄₂ cups water and boil. Cover and reduce heat to simmer for 12 minutes, until almost all the liquid has been absorbed. Add the spinach leaves and cook for 3 minutes, until spinach is wilted and rice is tender.

Roughly chop the coriander leaves and place in a medium bowl. Add the remaining honey and the juice from the remaining lime wedges. Drizzle lightly with olive oil and stir to thoroughly combine. Season with salt and pepper to taste.

Divide the garlic-spinach rice and braised cauliflower between bowls. Top with remaining tandoori sauce from the baking dish. Garnish with the coriander-lime sauce. Enjoy!

Preheat the oven to 220°C. Peel and mince the garlic. Cut the lime into 6 wedges. Pick coriander leaves; discarding stems. Cut and discard the cauliflower core; cut into bite-sized florets then place in an ovenproof baking dish. Drain and rinse chickpeas.

In a bowl or jug, whisk together coconut milk, half the honey, half the garlic, use 1 Tsp of the tandoori paste and the juice of 2 lime wedges (or to taste). Season with salt and pepper.

Pour the tandoori sauce over the cauliflower, and chickpeas; stir to coat. Bake in the oven for 20-25 minutes or until the cauliflower is tender and lightly browned. Remove from the oven.

Heat oil in a pot on medium until hot. Add remaining garlic and tandoori paste. Cook 1-2 minutes. Add rice, pinch of salt and 1¹⁄₂ cups water and boil. Cover and reduce heat to simmer for 12 minutes, until almost all the liquid has been absorbed. Add the spinach leaves and cook for 3 minutes, until spinach is wilted and rice is tender.

Roughly chop the coriander leaves and place in a medium bowl. Add the remaining honey and the juice from the remaining lime wedges. Drizzle lightly with olive oil and stir to thoroughly combine. Season with salt and pepper to taste.

Divide the garlic-spinach rice and braised cauliflower between bowls. Top with remaining tandoori sauce from the baking dish. Garnish with the coriander-lime sauce. Enjoy!