Tandoori-Spiced Cauliflower with Coconut Rice and Roasted Chickpeas
By M&S Food
Published on 31 July 2024
Make cauliflower the star of the show in Chef April Jackson’s vegan feast, as seen on M&S’s 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 yoghurt and fluffy coconut rice. Time and servings
1 hr 30 minsTotal time
6Servings
45 minsPrep time
45 minsCooking time
Ingredients
- 500g M&S Plant Kitchen coconut yoghurt
- 1.5 tbsp smoked paprika, plus 1 tsp
- 1.5 tbsp ground cumin
- 1.5 tbsp garlic powder
- 1 tbsp garam masala
- 2.25 tsp fine salt
- 2 lemons, juice only
- 3 medium cauliflowers, halved
- 2 x 400g tin chickpeas, drained well
- 6 tbsp olive oil
- 400g basmati rice
- 400ml coconut milk
- 1 tbsp vegan butter
- 35g coriander, roughly chopped, plus extra to garnish
- 1 garlic clove
- 1 tbsp lime juice
- 200g tub M&S roasted red pepper houmous
- 3 red chillies, sliced
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6.Step 2
In a large bowl, mix 300g yoghurt with 1½ tbsp smoked paprika, cumin, garlic powder, garam masala, 1 tsp salt, lemon juice and freshly ground black pepper.Step 3
Coat the cauliflower halves with marinade then spread over 2 large baking sheets, brushing over any remaining marinade from the bowl. Roast for 30-40 mins, until golden and tender. Cover with foil if the cauliflower is getting too dark.Step 4
Meanwhile, pat the chickpeas dry with kitchen paper. Spread over a lined baking tray and toss with 1 tbsp oil and season. Roast in the oven with the cauliflower for 25-30 mins, until golden and crisp. Remove then toss with remaining 1 tsp smoked paprika and set aside.Step 5
Rinse the rice until the water runs clear and set aside. Put 475ml water, 3 tbsp oil, ¾ tsp salt and coconut milk into a large pan then bring to the boil.Step 6
Stir in the rice and reduce the heat to a low simmer. Wrap the pan lid in a clean tea towel and leave to cook for 12-15 mins.Step 7
Once cooked, add the butter and fluff up the rice with a fork then set aside, uncovered.Step 8
Put 35g coriander into the bowl of a food processor with the garlic, lime juice and remaining ½ tsp salt and 200g coconut yoghurt. Pulse until smooth then slowly blend in the remaining 2 tbsp olive oil.Step 9
Spoon the coconut rice into bowls, top with cauliflower and crunchy chickpeas then spoon over houmous and drizzle with coriander yoghurt. Sprinkle with remaining coriander and sliced red chilli to serve.