ROASTED CAULIFLOWER WITH BUTTERED RICE & CORIANDER SAUCE - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1 medium head of cauliflower, trimmed and cut into large florets
• 1 x 400g can chickpeas, rinsed and drained well
• 1 teaspoon fine sea salt
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon whole fennel seeds
• ¼ teaspoon ground cinnamon
• small handful fresh curry leaves
• pinch dried chilli flakes
• 4 tablespoons olive oil
• plain unsweetened yoghurt and roasted unsalted peanuts, roughly chopped, to serve
• FOR THE BUTTERED RICE
• 1½ cups white basmati rice, rinsed well and drained
• 25g salted butter, melted
• FOR THE CORIANDER SAUCE
• 1 bunch (approx 100g) coriander, leaves and tender stems, roughly chopped
• 1 green chilli, roughly chopped
• 2 tablespoons lemon juice
• ¼ cup extra virgin olive oil
• ¼ teaspoon fine sea salt