A super simple dish combining bold and fresh flavours in one bowl. It’s easy to make and perfect for those weeknights when there is little time to cook. The cauliflower is slightly spicy, crispy and caramelized on the outside and melting soft on the inside, the coconut yogurt adds cool creaminess, the mint brings freshness and the pomegranate a hint of sweet. I usually don’t like to use fruit in my meals and combine them with other foods, but here it’s just a tiny little bit and the pomegranate adds that perfect taste of sweetness, plus it looks beautiful. This recipe serves two, if you want to make more or have leftovers for the next day, just double the ingredients.
Ingredients:
- 1 cauliflower
- 4 tbsp avocado oil
- curry powder
- black pepper
- pink himalayan salt
- coconut yogurt
- pomegranate seeds
- mint
- 1 cup basmati rice
Directions:
Pre-heat the oven to 200 degrees celsius.
Wash the cauliflower and remove the leave and stems and pat dry. Slice the cauliflower in one inch thick slices and place on a baking sheet lined with parchment paper. Mix the avocado oil with the curry, pepper and salt and coat the cauliflower on both sides. Bake for 30-40 minutes until golden and crispy.
Cook the rice according to the instructions.
In two bowls, assemble the rice, cauliflower, coconut yogurt, mint and pomegranate seeds. Done!
