Oven Baked Tandoori Cauliflower with Garlic Infused Spinach Rice & Coriander Lime Sauce
- Prep time: 35 minutes
- Calories: 655
- 2⁄3 Cup of Basmati Rice
- 1 400g Pack of Coconut Milk
- 3 of Garlic Clove
- 1 75g Pack of Baby Spinach
- 1 of Lime
- 1⁄2 of Cauliflower
- 1 Small Bunch of Coriander
- 2 Tbsp of Honey
- 23 g of Tandoori Paste
Prepare Ingredients: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.
Make Tandoori Sauce:In a bowl or jug, whisk together coconut milk, half the honey, half the garlic, all but 1 tsp of the tandoori paste and the juice of 2 lime wedges (or to taste). Season with salt and pepper.
Braise Cauliflower:Pour the tandoori sauce over the cauliflower; stir to coat. Bake in the oven for 20-25 minutes or until the cauliflower is tender and lightly browned. Remove from the oven.
Make Garlic-Spinach Rice:Heat oil in a pot on medium until hot. Add the remaining garlic and tandoori paste. Cook 1-2 minutes or until fragrant. Add rice, a pinch of salt and 11⁄4 cups of water. Bring to the boil. Cover with a lid and reduce heat to simmer for 15 minutes, until the liquid has been absorbed and rice is tender. Remove from heat and stir in the spinach (to taste).
Make Coriander-Lime Sauce: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.
You Plate It: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!