A stunning vegan main that’s easy to prepare and looks the part on the plate. Roasting the cauliflower brings out the earthy flavours of the vegetable
Prep:10 mins
Serves 2
1 cauliflower, broken into florets2 red peppers, cut into chunky pieces1 red onion, 1/2 quartered, 1/2 sliced3 tbsp olive oil1 tbsp ras el hanout1 garlic clove, crushed200ml vegan coconut yogurt (such as Coconut Collaborative or COYO)125g basmati rice400ml vegan vegetable stock (such as Marigold Vegan Bouillon Powder)small pack coriander, choppedpomegranate seeds, to serve
STEP 1Heat oven to 200C/180C fan/gas 6. Spread out the cauliflower, peppers and onion quarters on a very large baking tray. Drizzle with 2 tbsp olive oil and sprinkle with the ras el hanout. Toss together, season and roast for 30 mins.STEP 2Meanwhile, stir the garlic into the yogurt and set aside. In a medium saucepan, heat the remaining oil. Add the sliced onion, season and fry for 5 mins. Add the rice and coat well in the oil. Pour over vegetable stock so that it covers it by about 2cm. Bring to the boil, then turn down to the lowest heat and cover with a lid. Check after 5 mins and add most of the coriander. Cook for 4 mins more until al dente.STEP 3Remove from the heat and let it sit with the lid on for 10 mins. Serve the roasted vegetables with the rice, remaining coriander, the pomegranate seeds and the yogurt sauce to share.
