Oven Baked Tandoori Cauliflower with Garlic Infused Spinach Rice & Coriander Lime Sauce
- Prep time: 25
- Calories: 655
- 0.66 Cups of Basmati Rice
- 1 400 Gram Pack of Coconut Milk
- 4 Garlic Clove
- 1 75 Gram Pack of Baby Spinach
- 1 Lime
- 0.5 Cauliflower
- 1 Small Bunch of Coriander
- 2 Tablespoons of Honey
- 1.5 Tablespoons of Tandoori Spice Mix
Prepare Ingredients:Preheat the oven to 220°C. Wash the fresh produce. Peel and mince the garlic. Cut the lime into 6 wedges. Pick the coriander leaves; discarding stems. Cut and discard the cauliflower core; cut into bite-sized florets then place in an oven-safe baking dish.
Make Tandoori Sauce:In a bowl, whisk together the coconut milk, half the honey, half the garlic, all but a pinch of the tandoori spice mix 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 for 20-25 minutes, or until the cauliflower is tender and lightly browned. Remove from the oven.
Make Garlic-Spinach Rice:In the meantime, in a pot, heat olive oil on medium until hot. Add both the remaining garlic and spice mix. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the rice, a pinch of salt and 1¼ cups of water. Heat to boiling on high. Once boiling, reduce the heat to medium-low and cover with a lid. Simmer for 15 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and stir in the spinach just a handful or two, as desired. Set aside.
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 tandoori sauce from the baking dish. Garnish with the coriander-lime sauce. Enjoy!