• Tikka Masala Cauliflower Rice With Tangy Chutney Aioli And Pappadums
1 1

Tikka Masala Cauliflower Rice With Tangy Chutney Aioli And Pappadums

Tikka Masala Cauliflower Rice With Tangy Chutney Aioli And Pappadums

  1. 1 Each Tomato Sauce Sachet
  2. 2 tbsp Tikka Masala Sauce
  3. 3 Each Small Pappadums
  4. 0 Salt & Pepper - PANTRY ITEM
  5. 1 Each Red Onion
  6. 1 tbsp Mayonnaise - PANTRY ITEM
  7. 1 tbsp Mango Chutney
  8. 1 Each Labenese Cucumber
  9. 1 tsp Ground Cumin
  10. 1 Each Garlic Cloves
  11. 1 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  12. 5 g Coriander
  13. 160 g Cauliflower
  14. 1 cup Basmati Rice
  1. 1 Each Tomato Sauce Sachet
  2. 3 tbsp Tikka Masala Sauce
  3. 6 Each Small Pappadums
  4. 0 Salt & Pepper - PANTRY ITEM
  5. 1 Each Red Onion
  6. 2 tbsp Mayonnaise - PANTRY ITEM
  7. 1 tbsp Mango Chutney
  8. 1 Each Labenese Cucumber
  9. 1 tsp Ground Cumin
  10. 1 Each Garlic Cloves
  11. 2 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  12. 10 g Coriander
  13. 320 g Cauliflower
  14. 1 cup Basmati Rice
  1. 2 Each Tomato Sauce Sachet
  2. 5 tbsp Tikka Masala Sauce
  3. 9 Each Small Pappadums
  4. 0 Salt & Pepper - PANTRY ITEM
  5. 2 Each Red Onion
  6. 3 tbsp Mayonnaise - PANTRY ITEM
  7. 2 tbsp Mango Chutney
  8. 2 Each Labenese Cucumber
  9. 2 tsp Ground Cumin
  10. 2 Each Garlic Cloves
  11. 3 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  12. 15 g Coriander
  13. 480 g Cauliflower
  14. 2 cup Basmati Rice
  1. 2 Each Tomato Sauce Sachet
  2. 6 tbsp Tikka Masala Sauce
  3. 12 Each Small Pappadums
  4. 0 Salt & Pepper - PANTRY ITEM
  5. 2 Each Red Onion
  6. 4 tbsp Mayonnaise - PANTRY ITEM
  7. 2 tbsp Mango Chutney
  8. 2 Each Labenese Cucumber
  9. 2 tsp Ground Cumin
  10. 2 Each Garlic Cloves
  11. 4 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  12. 20 g Coriander
  13. 640 g Cauliflower
  14. 2 cup Basmati Rice
  1. 3 Each Tomato Sauce Sachet
  2. 9 tbsp Tikka Masala Sauce
  3. 18 Each Small Pappadums
  4. 0 Salt & Pepper - PANTRY ITEM
  5. 3 Each Red Onion
  6. 6 tbsp Mayonnaise - PANTRY ITEM
  7. 3 tbsp Mango Chutney
  8. 3 Each Labenese Cucumber
  9. 3 tsp Ground Cumin
  10. 3 Each Garlic Cloves
  11. 6 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  12. 30 g Coriander
  13. 960 g Cauliflower
  14. 3 cup Basmati Rice

Prep:

  1. Peel and cut red onion into thin wedges.
  2. Wash and slice cucumber into thin half-moons.
  3. Mince garlic cloves.
  4. Wash and roughly chop coriander.
  5. Preheat oven to 200°c fan-forced and line a baking tray with baking paper.
  6. Break cauliflower into small florets.

Method:

  1. In a large bowl, combine cauliflower florets, red onion wedges, tikka masala sauce, minced garlic, ground cumin, and a pinch of salt and pepper. Mix well to coat vegetables evenly. Drizzle with oil (1 tbsp/p) and toss again.
  2. In a small bowl, mix together mayonnaise, tomato sauce, and mango chutney. Whisk or blend until smooth. Taste and adjust with a pinch of pepper if needed.
  3. Spoon cooked basmati rice into a serving plate. Divide roasted vegetables among plates. Top with cucumber slices, chopped coriander, and pappadums. Drizzle sauce over the vegetables and serve with extra sauce.
  4. Combine basmati rice with water (1. 5 cups water per 1 cup rice) and a pinch of salt in a saucepan. Bring to a boil, cover with a tight-fitting lid, reduce heat to low, and cook for 14 minutes. Let stand covered for 5 minutes, then fluff with a fork. Set aside.
  5. Spread coated vegetables in a single layer on the prepared baking tray (use two trays for 4-6 people to avoid overcrowding). Roast for 25-30 minutes, turning halfway, until cauliflower is golden and tender.
  6. Spread pappadums in a single layer on a plate and microwave for a minute. Check they're crisp. If not, cook in further 20 second bursts until done.
View full details