M&S RECIPE INSPIRATION
Tandoori-Spiced Cauliflower with coconut rice and roasted chickpeas
Make cauliflower the star of the show in April Jackson’s vegan feast, as seen on Cooking with the Stars. Marinating the cauliflower in tandoori-style spices gives it incredible depth of flavour. It’s served with crispy roasted chickpeas, a zingy coconut and coriander yogurt and fluffy coconut rice.
Ingredients
For the Tandoori Spiced Roasted Cauliflower:
- 300g M&S Plant Kitchen coconut yogurt
- 1½ tbsp smoked paprika
- 1½ tbsp cumin
- 1½ tbsp garlic powder
- 1 tbsp garam masala
- 1 tsp salt
- 2 lemons, juiced
- 3 cauliflowers
For the toasted chickpeas:
- 2 tins (400g each) chickpeas, drained well
- 1 tsp smoked paprika
For the Coconut Rice:
- 400g basmati rice
- 3 tbsp oil
- ¾ tsp salt
- 1 tin (400ml) coconut milk
- 1tbsp vegan butter
For the garlic and coriander yogurt:
- 35g fresh coriander, roughly chopped
- 200g M&S Plant Kitchen coconut yogurt
- 1 garlic clove
- 1 tbsp lime juice
- ½ tsp salt
- 2 tbsp olive oil
To serve:
- 1 tub (200g) M&S roasted red pepper houmous
- A handful of fresh coriander, roughly chopped
- 3 red chillies, sliced
Method
- Preheat the oven to 180°C fan.
- Mix the yogurt with the spices lemon juice and season with salt and pepper.
- Trim the cauliflowers then slice into halves and coat all over in the marinade. Divide between 2 large baking trays.
- Roast for 30-40 minutes, until golden and tender. If the cauliflower is getting too dark, cover with foil until cooked.
- Meanwhile, pat dry the chickpeas on kitchen paper, toss in 1 tbsp olive oil and season well with salt.
- Lay on a lined baking tray and bake alongside the cauliflower for 25-30 minutes until golden and crisp. Toss with the smoked paprika and set aside.
- Wash the rice well until the water is clear.
- Bring 475ml water, oil, salt and coconut milk to boil in a large saucepan.
- Add the rice, reduce to a low simmer, wrap the pot lid in a tea towel and leave to cook for approximately 15 minutes.
- Once cooked, add the butter, fluff the rice with a fork and set aside, uncovered.
- Add the coriander to a food processor, followed by the coconut yogurt, garlic, lime juice and salt. Pulse until smooth then adjust the food processor to a slow blend and slowly pour in the olive oil.
- To serve, spoon the rice into bowls and top with the cauliflower halves and crunchy chickpeas. Spoon on the houmous before drizzling over the coriander yoghurt and sprinkling with the fresh coriander and red chilli.
