Family friendly

Roast cauliflower biryani

Name: Roast cauliflower biryani recipe
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 4
Ingredients: 1 large cauliflower; 120ml extra virgin olive oil; 2 onions, cut into thick wedges; 2 cups (400g) basmati rice; 2 fresh bay leaves; 1 cinnamon quill; 5 cloves; 4 cardamom pods; 1/3 cup (55g) almonds, toasted; 1 tbs mild curry powder; Large handful coriander, roughly chopped; Generous pinch saffron soaked in 2/3 cup (165ml) water; Pappadums, to serve; Lime pickle, to serve; 2 Lebanese cucumbers, grated, excess liquid squeezed out; 1 cup (280g) natural yoghurt; Handful mint or coriander, roughly chopped; 1 garlic clove, crushed; Juice of 1 lemon; 1/2 tsp ground cumin; 1/2 large green chilli, deseeded, finely chopped (optional)

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20m

1h 35m

Del_Roast cauliflower biryani tray — Chris Court

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by Tom Walton

Mar 15, 2022

"Biryani is the ultimate one-pot dish for me. For this version, I’ve taken all the familiar flavours that make it great, and made it even easier for any night of the week but with maximum deliciousness, thanks to the initial roasting of the cauliflower and onions." - Tom Walton

1 large cauliflower
120ml extra virgin olive oil
2 onions, cut into thick wedges
2 cups (400g) basmati rice
2 fresh bay leaves
1 cinnamon quill
5 cloves
4 cardamom pods
1/3 cup (55g) almonds, toasted
1 tbs mild curry powder
Large handful coriander, roughly chopped
Generous pinch saffron soaked in 2/3 cup (165ml) water
Pappadums, to serve
Lime pickle, to serve

Raita

2 Lebanese cucumbers, grated, excess liquid squeezed out
1 cup (280g) natural yoghurt
Handful mint or coriander, roughly chopped
1 garlic clove, crushed
Juice of 1 lemon
1/2 tsp ground cumin
1/2 large green chilli, deseeded, finely chopped (optional)

Method

1.

Preheat oven to 220°C.
2.

Cut cauliflower vertically into 6 wedges. Place in a large deep baking dish, brush with 1/3 cup (80ml) oil and season. Toss onion in a bowl with 2 tbs oil, season and scatter around the cauliflower. Bake for 55-60 minutes, until cauliflower and onion are charred and tender.
3.

Meanwhile, bring a medium saucepan of water to the boil with 1 tsp salt flakes. Add rice, bay leaves, cinnamon, cloves and cardamom. Boil for 5 minutes. Drain and set rice and spices aside to cool slightly.
4.

Combine rice with the almonds, curry powder and half the coriander. Spoon rice mixture into the baking dish, over and around the cauliflower and onion, then drizzle evenly with the saffron water. Top with a piece of baking paper then tightly cover with foil. Return to the oven and bake for 25-30 minutes.
5.

Meanwhile, for the raita, combine all ingredients in a bowl. Season with salt flakes and freshly ground black pepper.
6.

Scatter biryani with remaining coriander and serve with raita, pappadums and pickle alongside.