Roasting cauliflower is a delicious way to bring out its flavour; it gives the florets a crisp exterior yet they remain tender on the inside. Cauliflower is so versatile and with its ability to aid cell detoxification it’s a nourishing vegetable that is worth including regularly in your diet.
- 100g wild rice
- 500ml boiling water
- ½ cauliflower
- coconut or olive oil
- 1 red onion
- 2 tomatoes
- handful of fresh coriander
- 2 tbsp tikka masala paste
- 200g drained chickpeas
- 200ml coconut milk
- sea salt
Preheat the oven to 200°C/gas mark 6. Place the wild rice in a pan with the boiling water and a pinch of sea
salt and simmer for 25–30 minutes, until the rice is cooked.
Cut the cauliflower into small florets, place in a bowl and mix with 1 teaspoon of oil and a sprinkle of sea salt. Place on a baking tray and roast in the oven for 10–15 minutes, until golden. Meanwhile, thinly slice the red onion. Roughly chop the tomatoes and coriander.
Heat ½ teaspoon of oil in a medium-sized pan and cook the red onion for 5 minutes, until softened. Stir in the tikka masala paste and cook for 1 minute, then add the roasted cauliflower florets to the pan and stir to
coat in the paste.
Add the drained chickpeas to the pan along with the chopped tomatoes, coconut milk and 100ml of water. Bring to the boil, then reduce the heat and simmer for 10 minutes, until the sauce has reduced. Stir in half the coriander leaves. Drain the wild rice, place the rice on warm plates and spoon over the cauliflower.
Recipe taken from Mindful Chef Eat Well, Live Better: The number 1 healthy eating book of 2017, by Myles Hopper and Giles Humphries. Published by Century, RRP £20 (Amazon)