Cauliflower Kedgeree with Cardamom Rice and Tamarind Chutney

Cauliflower Kedgeree with Cardamom Rice and Tamarind Chutney

Ready in 35 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 12, 2017.

Our vegetarian take on the European kedgeree dish!


Ingredients

CAULIFLOWER KEDGEREE

  • ½ head cauliflower
  • ½ head cauliflower 1 shallot
  • 1 carrot, peeled
  • 1½ tablespoons kedgeree spice mix
  • 1 tablespoon mild sweet chilli sauce
  • 35g pistachio nuts
  • 4 eggs

CARDAMOM RICE

  • 1 cup basmati rice
  • 1½ cups water
  • ¼ teaspoon salt
  • 1 packet cardamom spice mix

TO SERVE

  • ½ telegraph cucumber
  • 100g Veggie tamarind chutney
  • 3 tablespoons picked coriander leaves

Steps

  1. oven to 200°C. Line an oven tray with baking paper
  2. Cut cauliflower into small florets; thinly slice shallot; cut carrot in half lengthways and thinly slice on an angle.
  3. Toss vegetables on prepared tray with kedgeree spice mix, sweet chilli sauce and a drizzle of oil. Season with salt and pepper and roast for about 25 minutes, until tender. Turn once halfway during cook time and add pistachio nuts at this point.
  4. Combine rice, water, salt and cardamom spice mix in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  5. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 4-6 minutes. Drain and cool under cold tap. Once eggs are cool enough to handle, peel and cut in half lengthways.
  6. Dice cucumber 1cm
  7. Spoon ¾ of a cup of cardamom rice onto each plate and top with vegetables, eggs and a dollop of Veggie tamarind chutney. Sprinkle over cucumber and coriander leaves.

Nutritional Information

Energy 2237 kj
535 kcal
Protein 21.4g
Carbohydrate 72.4g
Fat 16.6g