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Spiced Cauliflower And Courgette With Yellow Rice

Spiced cauliflower and courgette with yellow rice – this delicious vegan dish is easy to make, healthy and full of flavour. Spiced roasted cauliflower and courgette are served with flavourful yellow rice and a tangy tomato coriander salsa.
Course Main Course
Cuisine vegan
Keyword rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 people
Author Domestic Gothess

Ingredients

Vegetables:

  • 1 medium cauliflower
  • 1 medium courgette
  • 1 tsp nigella (kalonji/onion) seeds
  • ½ tsp turmeric
  • ½ tsp salt
  • 1 Tbsp olive oil

Yellow Rice:

  • 1 Tbsp olive oil
  • 1 small brown onion peeled and finely chopped
  • 1 clove garlic peeled and crushed
  • ½ tsp turmeric
  • 1 tsp yellow mustard seeds
  • 1 cup basmati rice
  • 480 ml (2 cups) water
  • 1 vegetable stock cube

Salsa:

  • 2 vine tomatoes
  • a handful fresh coriander (cilantro)
  • 1 spring onion (scallion)
  • finely grated zest of ½ lime
  • juice of ½ lime
  • a generous pinch salt
  • 3 Tbsp pistachios roughly chopped
  • 1 Tbsp raisins

Instructions

  • Heat the oven to 200°C/180°/400°F. Chop the cauliflower into florets. Cut the courgette lengthways into four strips, cut each strip into three pieces.
  • Spread the vegetables out in a roasting tray, sprinkle over the nigella seeds, turmeric and salt and drizzle with the olive oil. Toss everything together to coat then roast for 25-30 minutes until the vegetables are tender and lightly browned.
  • Meanwhile, to make the yellow rice, heat the olive oil in a saucepan over a low heat and add the chopped onion. Cook for about 5 minutes until softened.
  • Add the crushed garlic, turmeric and yellow mustard seeds and cook for another minute. Add the rice and stir to coat then add the water and vegetable stock cube.
  • Bring up to a simmer, pop a lid on the pan and cook over a low heat for 10 minutes. Switch off the heat and leave to steam for 10 minutes; don’t open the pan until the 10 minutes is up!
  • While the rice is cooking make the salsa. Finely chop the tomatoes and coriander and thinly slice the spring onion. Place them in a bowl with the lime juice and zest and a generous pinch of salt. Stir it all together.
  • Once the rice is ready, stir in the rasins and half the pistachios. Season to taste with salt and pepper.
  • Serve the rice topped with the roasted vegetables, the salsa and a scattering of pistachios.