Name: Moroccan Cauliflower and Almond Rice
Cook time: 45 min
Yield: 4
Cuisine: Australian
Ingredients: 1 cauliflower, cut into florets; 15g each chopped coriander and mint; 1 tbsp garlic paste; 3 tbsp baharat spice mix; 75g yoghurt; 2 tbsp oil; 1 dried black lime, halved; 250g basmati rice; 50g flaked toasted almonds

Ingredients
Method

Ingredients

Method

1 cauliflower, cut into florets
15g each chopped coriander and mint
1 tbsp garlic paste
3 tbsp baharat spice mix
75g yoghurt
2 tbsp oil
1 dried black lime, halved
250g basmati rice
50g flaked toasted almonds

Add the cauliflower, coriander, garlic paste, mint, baharat, yoghurt, oil and black lime to a casserole and massage the mixture into the cauliflower florets. Leave overnight in the fridge to marinate.
When ready, cook the rice according to packet instructions, then drain and stir into the pan with the cauliflower. Gently mix with a wooden spoon, then heat until sizzling before applying the lid and cooking on a very low heat for 45 mins. Fluff the mixture with a fork, remove the black lime halves, then garnish with the toasted almonds to serve.

45 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box