Menu
  1. Home
  2. Recipes
  3. Maharajah's Rice Salad with Bombay Roasted Cauliflower
  1. Recipes

Maharajah's Rice Salad with Bombay Roasted Cauliflower

Plant Based Plant Based
Salads Salads
Maharajah's Rice Salad with Bombay Roasted Cauliflower – recipe

Ingredients

−
+

For the Jewelled Rice:

For the Tandoori Cauliflower

To Serve:

  • Pomegranate (seeds only) 4.0 g
  • Hot Mango Pickle 400.0 g

Preparation

  1. 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.

  2. 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.

  3. To Serve:

    • Assemble the salads and garnish with the pomegranate seeds.
    • Placethe hot mango chutney in dip pots.
Home
Products
Recipes
Chef Inspiration
Menu