RECIPE

Tandoori Cauliflower & Chickpea Rice Bowl

Name: Tandoori Cauliflower & Chickpea Rice Bowl
Cook time: 45 mins
Total time: 45 min
Yield: 4
Ingredients: 1 medium head cauliflower, cut into florets (700 g); 2 tbsp plain Greek yogurt (30 g); 1 tbsp olive oil (15 mL); 1 tbsp tandoori seasoning (8 g); 1/2 tsp kosher salt (3 g); 1/4 tsp black pepper (1 g); 1 pouch TASTY BITE®/MD Butter Chickpea; 1 tbsp butter (14 g); 1 small red onion, thinly sliced (120 g); 2 cups baby spinach (60 g); 1/4 cup water (60 mL); 2 tbsp fresh coriander, chopped (8 g); 2 cups cooked basmati rice (320 g); Fresh lime wedges; Plain yogurt or toasted cashews, for garnish (optional)

TIME

45 mins

INGREDIENTS

15 items

MAKES

4 servings

Smoky, oven-charred tandoori cauliflower florets pair beautifully with the rich, velvety sauce of TASTY BITE®/MD Butter Chickpea in this wholesome, flavour-packed bowl.

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INGREDIENTS

Tandoori Cauliflower:

1 medium head cauliflower, cut into florets (700 g)
2 tbsp plain Greek yogurt (30 g)
1 tbsp olive oil (15 mL)
1 tbsp tandoori seasoning (8 g)
1/2 tsp kosher salt (3 g)
1/4 tsp black pepper (1 g)

Butter Chickpea & Spinach:

1 pouch TASTY BITE®/MD Butter Chickpea
1 tbsp butter (14 g)
1 small red onion, thinly sliced (120 g)
2 cups baby spinach (60 g)
1/4 cup water (60 mL)
2 tbsp fresh coriander, chopped (8 g)

For Serving:

2 cups cooked basmati rice (320 g)
Fresh lime wedges
Plain yogurt or toasted cashews, for garnish (optional)

PRODUCTS USED

Butter Chickpea
All Natural Indian Entrée

SEE DETAILS

Buy now

1
Season the Cauliflower: Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper. In a large mixing bowl, whisk together the Greek yogurt, olive oil, tandoori seasoning, kosher salt, and black pepper until smooth. Add the cauliflower florets and toss thoroughly until evenly coated in the spiced yogurt marinade.
2
Roast to Charred Perfection: Spread the seasoned cauliflower florets in a single layer across the prepared baking sheet. Roast for 25 to 30 minutes, turning once halfway through, until tender and the edges are deeply golden and lightly charred.
3
Sauté the Aromatics & Spinach: While the cauliflower roasts, melt the butter in a large skillet over medium heat. Add the thinly sliced red onion and cook for 4 to 5 minutes until softened and lightly caramelized. Add the baby spinach and cook for 1 to 2 minutes until just wilted.
4
Simmer the Butter Chickpea: Pour in the pouch of TASTY BITE®/MD Butter Chickpea along with the water. Stir well to combine with the onions and greens, bringing the skillet to a gentle simmer for 3 to 4 minutes until thoroughly heated. Gently fold in half of the roasted tandoori cauliflower.
5
Assemble & Serve: Divide the warm cooked basmati rice among shallow serving bowls. Ladle the creamy butter chickpea and vegetable mixture over the rice, then arrange the remaining charred tandoori cauliflower florets on top. Garnish generously with chopped fresh coriander and serve hot with lime wedges, plus an optional drizzle of yogurt or a sprinkle of toasted cashews.