Golden turmeric and cauliflower rice
This ideal weekday training supper recipe is packed with a gut-happy balance of carbohydrate, protein, healthy fats, vitamins, potassium and fibre
- Prep: 5 mins
- Cook: 40 mins
- Total: 45 mins
- Serves: 4
This Golden turmeric and cauliflower rice dish is a good source of vitamins C, B and K, as well as potassium and fibre.
Cauliflower is very delicious when roasted with turmeric and fabulous with this flavoursome rice.
Overall, this is a gut-happy balance of carbohydrate, protein and healthy fats, and works well as a weekday training supper.
Ingredients
- For the rice
- 300g basmati rice
- 50g unsalted butter
- 1 onion,
- 1 tsp black mustard seeds
- 4 cloves
- 2 tsps garam masala
- 1 cinnamon stick
- 1 tsp ground turmeric
- 6 black peppercorns,
- 1 bay leaf
- 1 clove garlic,
- 1 green chilli,
- Handful sultanas
- Salt
- For the cauliflower
- The florets of 1 cauliflower
- 1 tbsp olive oil
- 1 tsp ground turmeric or finely grated fresh turmeric
- 1 tsp ground cumin
- To serve
- 50g cashews
Methods
-
Step 1
Heat oven to 180°C. Arrange the cauliflower on a baking tray. Toss with the oil, turmeric, cumin and season. Bake for 35-40mins until golden brown. Set aside.
-
Step 2
Roast the cashews for 5mins until golden.
-
Step 3
Meanwhile melt the butter in a large saucepan. Add the onion and sauté over a low heat until soft. Stir in the mustard seeds, cloves, cinnamon, garam masala, turmeric, peppercorns and bay leaf and gently cook for 1min. Add garlic and chilli, cook for 2mins, stirring frequently.
-
Step 4
Stir in the rice and sultanas. Pour over enough salted water to cover rice by 2cm. Bring to the boil, cover and reduce the heat to a gentle simmer. Cook for 10mins, until the water is absorbed. Fluff the rice with a fork.
-
Step 5
Toss the cauliflower with the rice, and serve with the cashew nuts
Kate Percy
Sports nutrition cook and author 
