500g cauliflower cut into florets
2 tbs Zest Indian Spice Paste
1 cup mint finely chopped
1 cup coriander finely chopped
½ cup raisins
½ cup toasted pinenuts
½ cup toasted flaked almonds
¼ cup orange juice
2 tbs extra virgin olive oil
Heat oven to 200°C.
Pulse cauliflower in food processor until rice sized.
Toss cauliflower with Zest Indian Spice Paste until coated then spread out in a thin layer across a lined baking sheet.
Bake in oven for 12 minutes, turning half way through.
Once cooled, add other ingredients, season and serve on it’s own or as an accompaniment.
East Meets West
Created by: Zest Byron Bay
Prep Time: 10 minutes
Cook Time: 20 minutes
1 vegetable stock cube
1½ cups water
2 tsp olive oil
½ onion diced
large clove garlic diced
small knob ginger diced
2 tsp Zest Indian Spice Paste
150g long grain rice
100g cauliflower cut into small pieces & gently roasted
¼ cup frozen peas
50g roasted cashews
3 cardamom pods
handful fresh coriander
Mix the stock cube in the water and stir to dissolve.
Heat the oil in a heavy based pot, sauté onion, garlic and ginger until soft.
Add rice and Zest Indian Spice Paste, lower the heat and stir to coat rice evenly.
Add the stock, bring to the boil, then cover with a tight fitting lid and cook on low for 10 minutes.
Quickly add the cauliflower, peas and currants, cover and cook on low for a further 3 minutes.
Cover the pot with a tea towel, replace the lid and let stand for 3 minutes.
Stir through the cashews and coriander and serve.