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Tandoori cauliflower steaks with spinach rice recipe
Tandoori cauliflower steaks with spinach rice recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Delicious Indian-inspired vegetarian dinner, loaded with veggies for the whole family.
Ingredients:
  • 1 large (about 1.2kg) cauliflower
  • 77.50 gm tandoori paste
  • 250.00 ml plain Greek-style yoghurt
  • 300.00 gm brown basmati rice
  • 1 tsp finely grated lemon rind, plus extra to serve
  • 120g baby spinach
  • 2 tomatoes, finely chopped
  • 1 Lebanese cucumber, finely chopped
  • 125.00 ml finely chopped fresh coriander leaves, plus extra leaves to serve
  • 42.00 gm lemon juice
  • Toasted flaked almonds, to serve
Instructions:
  • Preheat the oven to 230C/210C fan-forced. Line a large baking tray with baking paper and cut the cauliflower into four 1.5cm-thick slices.
  • In a large bowl, mix together the tomato paste, half of the yogurt, and 2 1/2 tablespoons of water. Season with salt and pepper. Add cauliflower and toss to coat. Transfer the cauliflower to a prepared baking tray, cover with foil, and bake for 15 minutes. Remove the foil and bake for an additional 25 minutes until the cauliflower is lightly charred and tender.
  • In a medium saucepan, boil 3 cups of water. Add rice, bring back to a boil, cover, then simmer on low for 17 minutes or until liquid is absorbed. Remove from heat, top with lemon rind and spinach, cover and let sit for 10 minutes. Stir well, then season with salt and pepper.
  • Toss together tomato, cucumber, coriander, oil, and half the juice in a bowl. Season with salt and pepper. Mix the remaining yogurt and juice in another bowl. Season with salt and pepper.
  • Divide the rice amongst individual plates. Top with cauliflower steaks, yogurt, and tomato salsa. Sprinkle with almonds, extra coriander, and lemon zest. Serve and enjoy!

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