Cauliflower Rice Biryani With Homemade Mango Chutney | VegNews

Ingredients

• For the mango chutney:
• ½ teaspoon salt, plus more for blanching
• ½ small fennel bulb, diced
• ½ large, green (slightly unripe) mango, peeled and diced
• 2 tablespoons olive oil
• 1½ teaspoon ground coriander
• ½ teaspoon ground fennel seeds
• ¼ teaspoon ground cayenne 
• ¼ teaspoon ground turmeric
• 1½ teaspoon agave
• For the cauliflower rice biryani:
• 1 large cauliflower head
• 1 tablespoon plus 1 teaspoon salt, divided, plus more for seasoning
• 1 tablespoon coconut oil
• 2 medium carrots, peeled and diced
• 1 small red onion, diced
• 12 whole cloves, toasted
• 12 cardamom pods, toasted
• 4 small cinnamon sticks, toasted
• ½ tablespoon mustard seeds, toasted
• ½ tablespoon cumin seeds, toasted
• 2 bay leaves