Roasted Cauliflower Makhani
with Warm Garlic Naan & Greens 'n' Rice
Cooking time
25 minutes
Servings
4
Calories
760 /serving
Your lucky family will mop up this vegetarian number with warm garlic-brushed naan bread faster than you can say “I’ve makhani’ed dinner!” Toss cauliflower florets with butter, garlic and Indian-themed spices before roasting them to tender, and let coconut milk ramp up the creaminess.
We will send you:
- 300g Cauliflower florets
- 2 Garlic cloves
- 120g Baby greens (baby spinach or kale)
- 60ml Vegetable demi-glace
- 200ml Tomato sauce
- 400ml Organic fair-trade coconut milk (non-GMO)
- 320g White rice
- 2 Naan
- 24g Punjab Pleasures spices (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt, brown sugar)
Contains: Milk • Sulphites • Wheat
You will need:
Basting brush
Large high-sided pan
Medium pot
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
3 tbsp Butter
Total Fat
46 g
Saturated Fat
22 g
Sodium
1020 mg
Total Carb
107 g
Sugars
11 g
Protein
16 g
Fibre
6 g
Preparation
Start the rice
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, halve the cauliflower if large.
- Roughly chop ¼ of the spinach.
- Mince the garlic.
- In a small bowl, microwave 3 tbsp butter, in 15 sec. increments, until melted.
Roast the cauliflower
- In a large bowl, combine the cauliflower, ½ the melted butter, ⅓ of the garlic, ⅓ of the spices and S&P.
- Arrange on a lined sheet pan and roast, stirring halfway, 14 to 16 min., until lightly browned and tender.
- Return to the bowl. Reserve the lined sheet pan.
Start the makhani
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium.
- Add ⅔ of the remaining garlic and the remaining spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add the coconut milk, tomato sauce, demi-glace and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 3 to 5 min., until the flavours have combined and the sauce is slightly reduced.
Finish the makhani & rice
- To the pot of rice, add the chopped spinach and S&P; stir well.
- To the pan of makhani, add the cauliflower and whole spinach.
- Cook, stirring often, 1 to 2 min., until the spinach has wilted.
Make the garlic naan & serve
- To the bowl of remaining melted butter, add the remaining garlic; stir well.
- Arrange the naan on the reserved lined sheet pan and brush with the garlic butter; season with S&P.
- Toast in the oven, 2 to 3 min., until warmed through.
- Divide the rice between your bowls.
- Top with the makhani.
- Serve the garlic naan (cut into wedges) on the side. Bon appétit!
