Tandoori Cauliflower With Jeera Rice Recipe

About this recipe

Tandoori Cauliflower with Jeera Rice is a delightful Indian dinner that combines smoky, spice-infused cauliflower with fragrant cumin rice. Perfect for busy evenings, this wholesome meal is packed with 18g of protein per serving, offering a balanced combination of nutrients to fuel your evening. The cauliflower brings fiber and smoky flavors, while the coconut milk adds creaminess without dairy allergens. Cooking this dish is straightforward, with minimal prep and a total time of just 35 minutes. Serve it fresh with a garnish of coriander for a burst of freshness. Perfect for family dinners or a cozy evening meal.

Ingredients

• 20 g Turmeric Powder
• - Coriander Powder
• 200 g Cauliflower Florets
• 1 kg Rice
• 250 ml Real Thai Unsweetened Coconut Milk
• - Garlic Powder
• - Ginger Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Mustard Oil

Instructions

1. 1. Wash and cut the cauliflower into medium-sized florets and set aside.
2. 2. In a mixing bowl, combine coconut milk, garlic powder, ginger powder, turmeric, red chili powder, and salt to make the marinade.
3. 3. Toss the cauliflower florets into the marinade, ensuring all pieces are well coated. Let it sit for 10 minutes.
4. 4. Heat a skillet or pan over medium flame and add 1 tablespoon of oil.
5. 5. Place the marinated cauliflower florets in the skillet and cook them until they develop a smoky, charred surface, turning occasionally for even cooking, about 12 minutes.
6. 6. Meanwhile, rinse the rice under cold water until the water runs clear.
7. 7. Boil 320 ml of water in a saucepan, add the rice, cumin seeds, and a pinch of salt. Cover and simmer for 12 minutes until the rice is cooked and water is absorbed.
8. 8. Fluff the rice with a fork and transfer to a serving dish.
9. 9. Garnish the cauliflower with freshly chopped coriander and serve alongside the jeera rice.