Roast Cauliflower Lemon Rice Recipe

Ingredients

• 500g cauliflower florets
• 1 1/2 tbsp olive oil
• 1/2 tsp sweet paprika
• 1 tsp ground cumin
• 1/2 cup (140g) greek-style yoghurt
• 2 tbsp tahini
• 2 1/2 tbsp lemon juice
• 1 small garlic clove, crushed
• 2 x 250g pkts tilda pure steamed basmati rice
• 1/4 cup (40g) pine nuts, toasted
• 1/3 cup mint leaves
• 1/3 cup flat-leaf parsley leaves
• extra virgin olive oil, to serve

Method

1. Preheat oven to 200°C.
2. Line a large baking tray with baking paper.
3. Combine cauliflower, 1 tbs olive oil, paprika and cumin in a large bowl. Spread over lined tray. Roast for 20 mins or until tender and golden.
4. Meanwhile, combine the yoghurt, tahini, 2 tbs lemon juice, garlic and 2 tbs water in a medium bowl. Season.
5. Heat the rice following packet directions. Transfer to a large heatproof bowl. Drizzle with the remaining olive oil and lemon juice. Set aside for 5 mins to cool slightly. Stir in the pine nuts, mint, parsley and cauliflower. Season.
6. Spread yoghurt mixture over a large platter. Top with cauliflower mixture. Drizzle with extra virgin olive oil.