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Spiced cauliflower rice pie
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Total Time:
45 minutes
Vibrant veggie and cauliflower rice cake with a crispy golden exterior, inspired by Delhi street food. A delightful fusion of flavors and textures that brings happiness with every bite.
Ingredients:
  • 2 onions
  • olive oil
  • 1 head of cauliflower (800g)
  • 3 tablespoons tikka curry paste
  • 1 mug of basmati rice (300g)
  • 3 fresh mixed-colour chillies
  • 6 uncooked poppadoms
  • 1 bunch of coriander (30g)
  • 6 tablespoons natural yoghurt
  • extra virgin olive oil
Instructions:
  • Peel and finely chop the onions. Heat 1 tablespoon of olive oil in a 28cm non-stick frying pan over medium heat, add onions with a splash of water, and cook for 10 minutes until golden, stirring regularly. Cut the cauliflower into 2cm florets, slice the stalk, and leaves finely. Add to the pan with curry paste and cook for 5 minutes. Pour in 1 mug of rice and 2 mugs of boiling water (600ml). Prick the chillies, add to the pan with poppadoms and most of the coriander leaves. Season with salt and pepper, cover, and cook on medium-low heat for 15 minutes. Uncover, drizzle 3 tablespoons of oil around the edge, and press down with a masher. Cook on low heat for 5 more minutes for a crispy crust. Rest, covered, for 10 minutes. Loosen edges with a spatula, then flip onto a platter. Scatter with remaining coriander. Season yogurt with black pepper, drizzle with olive oil, and serve on the side.

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