Maharajah's Rice Salad with Bombay Roasted Cauliflower

Ingredients
Maharajah's Rice Salad with Bombay Roasted Cauliflower
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£6.15
For the Jewelled Rice:
Basmati rice
/g
600.0 g
0%
Knorr Professional Patak's Korma Paste 1.1kg
/g
150.0 g
0%
Water
/l
1.6 l
0%
Dried cranberries
/g
80.0 g
0%
Sultanas, golden
/g
80.0 g
0%
Tomatoes, deseeded
/g
240.0 g
0%
Cucumber, deseeded
/g
240.0 g
0%
Red onions
/g
120.0 g
0%
Coriander , chopped
/g
15.0 g
0%
Mint, chopped
/g
15.0 g
0%
Lemon juice
/ml
20.0 ml
0%
Almonds , flaked
/g
80.0 g
0%
For the Tandoori Cauliflower
Cauliflower, florets
/g
1.4 g
0%
Vegetable oil
/ml
100.0 ml
0%
KNORR Professional Garlic Puree 750g
/g
20.0 g
0%

KNORR Professional Ginger Puree 750g
/g
20.0 g
0%

Turmeric
/g
4.0 g
0%
Cumin seeds
/g
4.0 g
0%
Nigella seeds
/g
4.0 g
0%
Knorr Professional Patak's Tandoori Paste 1.1kg
/g
120.0 g
0%
To Serve:
Pomegranate (seeds only)
/g
4.0 g
0%
Hot Mango Pickle
/g
400.0 g
0%
/
For the Jewelled Rice:
-
Basmati rice 600.0 g
-
Water 1.6 l
-
Dried cranberries 80.0 g
-
Sultanas, golden 80.0 g
-
Tomatoes, deseeded 240.0 g
-
Cucumber, deseeded 240.0 g
-
Red onions 120.0 g
-
Coriander , chopped 15.0 g
-
Mint, chopped 15.0 g
-
Lemon juice 20.0 ml
-
Almonds , flaked 80.0 g
For the Tandoori Cauliflower
-
Cauliflower, florets 1.4 g
-
Vegetable oil 100.0 ml
-
Turmeric 4.0 g
-
Cumin seeds 4.0 g
-
Nigella seeds 4.0 g
-
Knorr Professional Patak's Tandoori Paste 1.1kg 120.0 g
To Serve:
-
Pomegranate (seeds only) 4.0 g
-
Hot Mango Pickle 400.0 g
Preparation
-
For the Jewelled Rice:
- Wash the basmati rice in cold water until it runs clear. Drain the riceand mix with the measured water and KNORR Patak’s Korma Paste.
- Bring to the boil and add the dried cranberries and dried sultanas. Simmer for around 20 minutes until the rice is cooked.
- Drain the rice and allow to cool.
- Dice the tomatoes and cucumber and finely slice the red onion.
- Mix with the cold rice along with the chopped coriander, chopped mint, flaked almonds and lemon juice. Season to taste.
-
For the Tandoori Cauliflower
- Preheat an oven to 170c. Line an oven tray with greaseproof paper.
- Mix together the KNORR Patak’s Tandoori Paste, oil, KNORR ProfessionalGarlic and Ginger Purees and spices.
- Toss the cauliflower through the tandoori marinade and place on the lined tray.
- Roast for 25-30 minutes until tender and caramelised. Set aside and allow to cool.
-
To Serve:
- Assemble the salads and garnish with the pomegranate seeds.
- Placethe hot mango chutney in dip pots.