Tandoori Cauliflower with Mango Salsa Recipe

Ingredients

100g brown basmati rice
1 cauliflower
150g Greek style yogurt
1 tbsp tikka masala spice blend
A thumb of ginger
2 garlic cloves
1 red onion
1 lime
1 ripe mango
2 vine tomatoes
A handful of coriander
1 tsp cumin seeds

Prep: 15 mins | Cook: 25 mins

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Method

1. Fill and boil the kettle. Preheat the oven to 220°C/Fan 200°C/Gas 7. Line a large baking tray with baking paper.

2. Rinse the brown basmati rice well under cold water and tip into a small pan. Pour in 200ml hot water and add a pinch of salt. Cover and bring to the boil, then turn the heat right down to low and gently simmer for 25 mins till the rice is tender and all the water has been absorbed. Take the pan off the heat and let the rice steam in the pan, lid on, for a couple of mins to finish cooking the rice. It should be fluffy and cooked through.

3. Meanwhile, trim the base from the cauliflower and slice off the leaves. Chop the cauliflower into bite-sized florets. Tip the yogurt and tikka masala spice blend into a large bowl. Peel and finely grate in the ginger and garlic. Add ½ tbsp oil and a good pinch of salt and pepper then mix well. Drop in the chopped cauliflower and stir to coat.

4. Tumble the cauliflower onto the lined baking tray and spread out into a single layer. Slide into the oven and cook for 25 mins, till the cauliflower is tender and lightly charred around the edges.

5. While the rice and cauliflower are cooking, make the mango salsa. Peel and finely chop the red onion and place in a medium-sized bowl. Finely grate in the lime zest and squeeze in the juice. Add a good pinch of salt and scrunch everything together.

6. Peel the mango and slice the fat cheeks from either side of the stone, then carve off the rest of the flesh around the stone. Chop the mango into small chunks and add to the bowl. Finely chop the tomatoes with the coriander leaves and stalks and add to the bowl, keeping a pinch of coriander back for garnishing. Sprinkle in the cumin seeds, mix everything together and set to one side.

7. When the cauliflower is ready, remove it from the oven. Fluff the rice with a fork and divide it between two plates. Top with the tandoori cauliflower and serve with the mango salsa.

8. Love Your Leftovers
The cauliflower and salsa will keep for up to 3 days in the fridge in airtight tubs. Store the tandoori cauliflower and the salsa in separate tubs, seal and store. Reheat the cauliflower in the microwave with an extra splash of water or stock, till piping hot. We recommend cooking the rice to order, rather than storing and reheating it.

9. No Waste, More Taste
Keep your cauliflower leaves out of the compost – they’re great shredded and stir-fried with garlic, spring onion and ginger as a simple side dish, or sliced and added to stews for the final 5 mins of cooking for an extra burst of green.