Need some inspiration for a mid-week, healthy lunch? Try this roasted cauliflower rice dish, featuring Calder’s Kitchen spicy piccalilli.
Prep time – 5 mins
Cooking time – 20 mins
1 medium sized cauliflower
Half a jar of Calder’s Kitchen Sillylilli
1 packet of ready to cook Pilau rice
25g Sultanas (soaked in a cup of boiling water for 5-10 mins to soften)
1 heaped tsp paprika
Fresh coriander to garnish
Pre-heat oven to 200 degrees. Chop cauliflower into small florets, place and on a baking tray.
Drizzle olive oil over the cauliflower, sprinkle with paprika, ground salt and pepper.
Heat in the middle of the oven for 15-20 minutes, stirring occasionally until cauliflower begins to brown, is cooked, but still crunchy.
Cook rice according to guidelines on packet (usually 2 mins in microwave). Add cauliflower and rice to a large saucepan then stir in half to 2/3 of a jar of Calder’s Kitchen Sillylilli.
Add sultanas and warm on a low heat.
Serve into bowls or a Balti dish, garnish with fresh coriander, and add a dollop of mango chutney.