Cauliflower & almond baharat rice

Name: Cauliflower & almond baharat rice
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 1 medium cauliflower; 12½ g coriander, roughly chopped, plus more leaves to serve; 12½ g mint, roughly chopped; 1 tbsp garlic paste, or 3 cloves garlic, crushed; 3 tbsp Cooks’ Ingredients Baharat Spice; 75 g coconut yogurt alternative, plus more to serve; 2 tbsp Vegetable oil; 1 Cooks’ Ingredients Dried Black Lime, halved; 250 g basmati rice, rinsed until the water runs clear; 50 g toasted flaked almonds, to serve

Shelina Permalloo's cauliflower & almond baharat rice is the perfect winter warmer.

0 out of 5 stars(0) Rate this recipe

VegetarianHealthyLow in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 medium cauliflower
12½g coriander, roughly chopped, plus more leaves to serve
12½g mint, roughly chopped
1 tbsp garlic paste, or 3 cloves garlic, crushed
3 tbsp Cooks’ Ingredients Baharat Spice
75g coconut yogurt alternative, plus more to serve
2 tbsp Vegetable oil
1 Cooks’ Ingredients Dried Black Lime, halved
250g basmati rice, rinsed until the water runs clear
50g toasted flaked almonds, to serve

Cut the cauliflower in half, then cut the florets away in large pieces. Roughly chop the stalk and very roughly chop the leaves. In a wide, deep frying pan, for which you have a tight-fitting lid, put all the cauliflower, the coriander, mint, garlic paste, a generous pinch of salt, baharat spice, coconut yogurt alternative, oil and dried black lime. Use clean hands to massage the flavouring into the cauliflower (you can leave this overnight in the fridge to marinate, if you like). Level everything out in the pan.
Bring a large pan of salted water to the boil, then add the rice. Return to the boil, stir and cook for 6 minutes to part-cook it. Drain well in a sieve.
Tumble the part-cooked rice over the cauliflower and gently spread it out with a wooden spoon. Set the pan over a high heat, wait until sizzling, then cover with the lid (see Shelina’s tip). Turn the heat down to very low. Steam for 45 minutes until the rice is fluffy and the cauliflower tender. Carefully fork the rice through, to mix the cauliflower into it. Remove the black lime, then finish with the extra coriander and the almonds and serve straight from the pan.

Cook’s tip

Shelina’s tips:

If your pan lid has a small hole in it for steam to escape, cover and plug it with a little piece of foil - you need all the steam to stay within the pan. Any leftover rice will keep in the fridge for 3 days and can be eaten cold.

Typical values per serving when made using specific products in recipe