Are you rapidly running out of dinner ideas 10 weeks into lockdown? Me too. Thank god for cookbooks and the internet. Content had never been so precious. Inspired by a recipe in Jamie Oliver’s new Veg cookbook, this dish is packed full of beautiful middle eastern flavours and is wonderfully easy to put together.
100% Plant-based & Gluten-Free
Rating: 2 out of 5.
Keeps for up to 3 days in an airtight container in the fridge
Makes 4 servings
- 1 large cauliflower, including leaves
- 300g brown rice
- Bunch of fresh mint (25g), finely chopped
- Bunch of fresh parsley (25g), finely chopped
- Bunch of fresh chives (25g), finely chopped
- Tin of sweetcorn
- 2 tbs harissa spices
- 3 tbs olive oil (I used lemon infused)
- 2 tbs tamari soy sauce
- 2 tbs agave
- Salt and pepper to season
Preheat the oven to 150 degrees.
Remove the scrappy looking leaves from the cauliflower, then chop into smaller florets. Bring a large pan of water to the boil and add your rice. Cook rice for 22-25 minutes, until it’s starting to soften. Either using a steam basket over the rice of a separate pan, steam the cauliflower and leaves for 7-8 minutes.
Place the cauliflower in a large baking tray and drizzle with 2 tbs olive oil, harissa spices, Himalayan salt and a crack of black pepper. Ensure the leaves and florets are evenly coated before placing in the oven. Bake for 20-30 minutes.
Drain cooked rice and leave to cool. Add the chopped herbs, remaining olive oil, soy sauce, agave, seasoning & sweetcorn. Mix well.
Serve the baked cauliflower & leaves on top of a bed of the rice. If you’d like a little extra flavour, you can add a dollop of yoghurt or hummus on the side.