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

Name: ROASTED CAULIFLOWER WITH BUTTERED RICE & CORIANDER SAUCE - Cuisine Magazine - From New Zealand to th
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

www.cuisine.co.nz

The smell of spiced cauliflower and chickpeas as they roast in the oven is enough to make anyone hungry. Pair that with buttered rice and a fragrant coriander s

View full recipe on www.cuisine.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisine.co.nz.

Share this recipe:

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