Roasted cauliflower rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 tbsp sunflower oil
- 2 tbsp harissa paste, or tomato pesto
- 1 medium cauliflower, cut into small florets
For the rice
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 onion, roughly chopped
- 1 green chilli (deseeded if you prefer less heat), finely chopped
- 4 garlic cloves, finely chopped
- ½ tsp turmeric
- ½ tsp chilli powder
- handful of coriander leaves, roughly chopped, plus extra to serve
- 500g cooked white rice
- lime wedges, to serve
Method
- STEP 1
Heat the oven to 220C/200C fan/gas 7. Put the oil, harissa paste or tomato paste in a small bowl with ½ tsp salt and mix. Tip the cauliflower onto a baking tray and drizzle over the harissa mixture. Using your hands, toss to coat well and roast in the oven for 30-35 mins, stirring halfway, until deep golden brown and tender.
- STEP 2
To make the rice, heat the oil in a pan over a medium heat and add the cumin seeds. Once they start to pop, stir in the onion and chilli and cook for 6-8 mins until lightly golden. Add the garlic and spices, cooking for 2 mins before adding the coriander, cooked rice, roasted cauliflower and ½ tsp salt. Mix it all well and cook on a high heat for a minute. Serve with a sprinkle of coriander leaves and a wedge of lime to squeeze over.
