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Roast cauliflower and lemon rice recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate dinner with a zesty roast cauliflower and lemon rice - ideal for pairing with roasts, curries, or Middle Eastern dishes.
Ingredients:
  • 500g cauliflower florets
  • 27.30 gm olive oil
  • 1.25 gm sweet paprika
  • 2.50 gm ground cumin
  • 140g yoghurt
  • 48.00 gm tahini
  • 52.50 gm lemon juice
  • 1 small garlic clove, crushed
  • 2 x 250g pkts Pure Steamed Basmati Rice
  • 40g pine nut
  • 82.50 ml mint leaves
  • 82.50 ml flat-leaf parsley leaves
  • Extra virgin olive oil, to serve
Instructions:
  • Preheat oven to 200°C (390°F).
  • Prepare a large baking tray by lining it with parchment paper.
  • In a large bowl, toss cauliflower with 1 tablespoon of olive oil, paprika, and cumin. Spread the mixture evenly on a lined baking tray. Roast in the oven for 20 minutes or until golden and tender.
  • In a medium bowl, whisk together the yogurt, tahini, 2 tablespoons of lemon juice, garlic, and 2 tablespoons of water. Season to taste.
  • Cook the rice according to the package instructions. Place the rice in a large heatproof bowl and mix in the remaining olive oil and lemon juice. Let it cool for 5 minutes. Add the pine nuts, mint, parsley, and cauliflower, then season to taste.
  • Layer the yoghurt mixture on a large platter, followed by the cauliflower mixture, then finish with a drizzle of extra virgin olive oil.

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