AuthorAnitaCauliflower is a seriously overlooked vegetable. And yet, 1 cup of cauliflower florets contains 85% of your daily vitamin C needs with only 28 calories. As a member of the cruciferous vegetable family, cauliflower has also been linked to many health benefits, including cancer prevention and improved cardiovascular health. So to give the humble cauliflower a little more love in this recipe its paired with a delicious coconut sauce and served with rice.
ALLERGENS:
Nuts, Milk.
CALORIES : 640
Preheat the oven to 190C and boil the kettle. Place the cauliflower florets in a baking dish [family plan may need to use 2!] Shake the can[s] of coconut milk, then open and pour over the cauliflower florets. Add the curry powder and season with some salt and pepper. Place in the oven and cook for 20-25 Minutes, or until the cauliflower is tender.
Meanwhile, peel and finely chop the ginger.
Heat a drizzle of olive oil a medium pot over high heat. Once hot, add the garam masala and chopped ginger. Cook for 1 Minute, or until lightly toasted. Reduce the heat to medium and add the raisins, rice and season with some salt. Cover the rice with enough boiling water (as you would if cooking pasta) and cook for 20-25 Minutes, or until the water has been absorbed and the rice is tender.
Meanwhile, chop the coriander (including stalks), once chopped place it in a bowl along with the honey. Slice the lime in half and squeeze the lime juice over the honey and coriander. Stir until combined and lightly season.
Divide the rice between bowls and serve the coconut cauliflower on top. Garnish with the coriander dressing. Enjoy!
Ingredients
Directions
Preheat the oven to 190C and boil the kettle. Place the cauliflower florets in a baking dish [family plan may need to use 2!] Shake the can[s] of coconut milk, then open and pour over the cauliflower florets. Add the curry powder and season with some salt and pepper. Place in the oven and cook for 20-25 Minutes, or until the cauliflower is tender.
Meanwhile, peel and finely chop the ginger.
Heat a drizzle of olive oil a medium pot over high heat. Once hot, add the garam masala and chopped ginger. Cook for 1 Minute, or until lightly toasted. Reduce the heat to medium and add the raisins, rice and season with some salt. Cover the rice with enough boiling water (as you would if cooking pasta) and cook for 20-25 Minutes, or until the water has been absorbed and the rice is tender.
Meanwhile, chop the coriander (including stalks), once chopped place it in a bowl along with the honey. Slice the lime in half and squeeze the lime juice over the honey and coriander. Stir until combined and lightly season.
Divide the rice between bowls and serve the coconut cauliflower on top. Garnish with the coriander dressing. Enjoy!