Moroccan Cauliflower and Almond Rice

Charmaine Lu -
  • 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