Golden Turmeric Rice With Roasted Cauliflower
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 1 cauliflower
- 3 shallots
- 240g canned beluga lentils
- 1½ teaspoons ground turmeric
- 4 tablespoons olive oil
- ½ bulb garlic
- 3.5 oz cashews
- 1 lemon
- 2 whole cloves
- 2 cardamom pods
- ½ cinnamon sticks
- 2 bay leaves
- 150g brown basmati rice
- 1 tablespoon maple syrup
- bunch of coriander
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 200°C fan / 425°F. On a large baking tray, toss together the cauliflower, shallots, lentils, 1 teaspoon of turmeric, 1 tablespoon of olive oil, a generous pinch of salt and lots of black pepper. Spread everything out evenly in a single layer.
Step 2
Slice the very top off the ½ bulb of garlic, wrap tightly in foil and pop in the corner of the baking tray. Place the tray in the oven and cook for 20–25 minutes, stirring once, until everything is crisp and golden.
Step 3
Meanwhile, warm the remaining 1 tablespoon of olive oil in a large saucepan set over low heat. Add the cashews, lemon rind, whole cloves, cardamom pods, cinnamon stick and bay leaves. Cook for 4–5 minutes, stirring often, until lightly golden.
Step 4
Stir in the rice, then pour in 375ml / 12.7 fl oz water and ½ teaspoon of salt. Increase the heat and bring to the boil, then cover with a lid and reduce the heat to low. Gently simmer for 25–30 minutes, until all of the water has been absorbed. Remove the pan from the heat and leave to stand (with the lid on) for 10–15 minutes.
Step 5
Squeeze the cooked garlic cloves out of their skins into a small bowl; then whisk together with the lemon juice, maple syrup, remaining 2 tablespoons of olive oil, ½ teaspoon of turmeric, a pinch of salt and some black pepper to make a dressing.
Step 6
Fluff the rice with a fork and tip into a large serving bowl. Stir through the roasted cauliflower mixture, half of the coriander and half of the dressing. Add a pinch of sea salt flakes, then scatter over the remaining coriander leaves and serve with the remaining dressing on the side.
Step 7
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