Spiced and Roasted Cauliflower with Coconut Rice, Lime Salsa and Siracha Mayo.

Ingredients

• 1 large cauliflower 

• 1/4 of a cup neutral oil

• 1 teaspoon each of cumin, coriander, turmeric, garlic powder and curry powder. 

• 1 teaspoon salt 

• 1 cup basmati rice

• 1 cup coconut cream 

• 1 pandan leaf (optional) 

• 1/2 a cucumber 

• 1 tomato 

• 1/2 shallot or red onion 

• Juice of 1 lime 

• 1/4 cup siracha

• 1/4 cup vegan mayo

Method

1. Cut the cauliflower head into slices across the whole diameter. It doesn’t matter of most florets fall away they can all go in. 

2. In a large bowl add the cauliflower, oil, spices and salt and swirl around aiming to cover each piece. 

3. Roast them in the oven for 50 minutes. 

4. Rinse the rice, then cook it in a rice cooker with 1 cup of water, the coconut cream and panda leaf. 

5. Finely dice the cucumber, tomato and red onion and toss in a bowl with the lime juice. 

6. Mix the siracha and mayo together (or use a store bought siracha mayo) 

7. To serve, lay a bed of coconut rice on a plate, lay the cauliflower down, put the salsa to the side and drizzle whole lot with plenty of siracha mayo and an extra slice of lime on the side.