Directions
- 1Preheat your oven to 200 degrees (Celsius).
- 2Chop up your cauliflower into florets, smaller than mine are here.
- 3Add to a baking dish along with diced up red onion, cubed paneer, and chickpeas.
- 4Add a drizzle of vegetable oil, minced ginger & garlic, chilli flakes, tikka paste, coconut milk, and chopped tomatoes.
- 5Cover with foil and pop it into the oven for 15-20 minutes.
- 6Remove from the oven, give everything a mix and add a little more coconut milk or a splash of water if needed.
- 7Remove the foil and pop back into the oven for 10-15 minutes or until the cauliflower is cooked & soft.
- 8Remove from the oven and stir through your cooked microwavable rice or actual rice if you have some in the cupboard.
- 9Serve with yoghurt, mango chutney (optional), and some dried parsley.
Ingredients
- 0.5 head Half head of cauliflower
- 1 red onion
- 1 block block paneer
- 1 tsp minced ginger & garlic
- 1 tsp chilli flakes
- 2 tbsp tikka paste
- 300 ml coconut milk
- 200 g chickpeas
- 200 g chopped tomatoes
- 1 packet packet of microwavable rice
- 2 tbsp yoghurt
- 1 tbsp mango chutney
- 1 tsp dried parsley
- oil
Equipment
baking dishoven
Tips
- Chop cauliflower into smaller pieces for quicker cooking time.
- Save any coconut milk for reheating to keep it saucy.
- If freezing, keep the rice and yogurt separate and re-add after defrosting and reheating.
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