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Spicy Cauliflower<br />
With Coconut Rice<br />
“The most<br />
delicious way<br />
to use up your<br />
leftovers..”<br />
Serves 4 • Prep time 15 mins • Cook time 20 mins<br />
Ingredients:<br />
• 240g <strong>Tilda</strong> Pure Basmati rice<br />
• 400ml can coconut milk<br />
• 300ml vegetable stock<br />
• 1 caulifl ower, cut into small florets approx. 370g<br />
• 1 tbsp oil<br />
• 1 onion, sliced (170g)<br />
• ½-1 tsp red chilli flakes<br />
• 1 tbsp medium curry powders<br />
• 2 tsp black mustard seeds<br />
• 150g frozen peas<br />
• 50ml water<br />
• 50g toasted fl aked almonds (optional)<br />
• 50g sultanas<br />
• 20g pack coriander, chopped<br />
Directions:<br />
1. Boil the rice in a large saucepan with the coconut milk and<br />
stock for 15-20 minutes, uncovered, stirring occasionally.<br />
2. Meanwhile, in another pan cook the cauliflower in boiling<br />
water for 5 minutes, drain.<br />
3. Heat the oil in a frying pan and fry 1 tsp mustard seeds, until<br />
they pop, add the onion and chilli flakes and continue to fry<br />
for 3-4 minutes.<br />
4. Add the curry powder, cauliflower, peas and 50ml water and<br />
fry for 2-3 minutes. Season to taste.<br />
5. Stir the almonds, sultanas, coriander and remaining mustard<br />
seeds into the rice, and serve with the spicy cauliflower.<br />
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