SPICED ROAST CAULIFLOWER WITH HERBY RICE

Spiced roast cauliflower with herby rice image

A stunning vegan main that's easy to prepare and looks the part on the plate. Roasting the cauliflower brings out the earthy flavours of the vegetable

Provided by Jennifer Joyce

Time 40m

Number Of Ingredients 11

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Ingredients

1 cauliflower , broken into florets
2 red peppers , cut into chunky pieces
1 red onion , 1/2 quartered, 1/2 sliced
3 tbsp olive oil
1 tbsp ras el hanout
1 garlic clove , crushed
200ml vegan coconut yogurt (such as Coconut Collaborative or COYO)
125g basmati rice
400ml vegan vegetable stock (such as Marigold Vegan Bouillon Powder)
small pack coriander , chopped
pomegranate seeds , to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Spread out the cauliflower, peppers and onion quarters on a very large baking tray. Drizzle with 2 tbsp olive oil and sprinkle with the ras el hanout. Toss together, season and roast for 30 mins.
Meanwhile, stir the garlic into the yogurt and set aside. In a medium saucepan, heat the remaining oil. Add the sliced onion, season and fry for 5 mins. Add the rice and coat well in the oil. Pour over vegetable stock so that it covers it by about 2cm. Bring to the boil, then turn down to the lowest heat and cover with a lid. Check after 5 mins and add most of the coriander. Cook for 4 mins more until al dente.
Remove from the heat and let it sit with the lid on for 10 mins. Serve the roasted vegetables with the rice, remaining coriander, the pomegranate seeds and the yogurt sauce to share.

Nutrition Facts : Calories 745 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 20 grams sugar, Fiber 12 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium