Layered Curried Rice & Cauliflower Salad
Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1 cauliflower, cut into florets
- 1/4 cup mango chutney
- 1/4 cup extra virgin olive oil
- 1 cup basmati rice
- 1tablespoons mild curry powder
- 1/3 cup dried cranberries
- 200grams Solanato tomatoes, halved
- 60grams baby spinach leaves
- 800grams Greek-style yoghurt (to serve)
- 1/4 cup pistachio kernels, finely chopped (to serve)
Nutrition per serving
2850kJ / 680Cal
2850 Kilojoules or 680 Calories
33% of daily energy intake*
Protein
21.9grams
Fat
34.2grams
Carbs
77.0grams
Sugars
28.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A modern take on a retro classic, this curried rice and cauliflower salad is perfect for an alfresco feast. It's vegetarian and gluten free so everyone can dig in.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper. Divide cauliflower between trays. Place chutney and 2 tbs oil in a small bowl and stir to combine, then drizzle over cauliflower and toss to coat. Season and bake for 20 minutes or until cauliflower is golden and tender.
Step 2 of 3
Meanwhile, heat remaining oil in a medium saucepan over medium- high heat. Add rice, curry powder and cranberries, stirring to combine. Add 1 1/3 cups water and bring to the boil. Reduce heat to low and simmer, covered, for 12 minutes or until liquid has been absorbed. Remove pan from heat. Stand, covered, for 5 minutes. Season.
Step 3 of 3
Spoon rice mixture into a 12-cup capacity flat-based bowl. Layer with tomato, half the spinach and cauliflower. Top with remaining spinach, dollop with yoghurt and scatter over pistachios to serve.
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