Serves 4, as a side
1/2 cup basmati rice
3/4 cup turmeric coconut milk
2 teaspoons ghee
1 teaspoon turmeric
2 teaspoons ground cumin
1/2 head of cauliflower, cut into 4 1cm steaks
1 corn cob, kernels removed
1/4 cup cashews, roughly chopped
1 cup cooked chickpeas
1/2 small bunch coriander, leaves picked and stalks chopped
Small handful of sprouts (optional)
Sea Salt and pepper, to season
Combine the basmati rice and turmeric coconut milk in a small saucepan and bring to the boil. Once boiling reduce to a simmer, cover and cook for 10 minutes or until all the liquid is absorbed. Once cooked allow to rest covered for 10 minutes before fluffing up with a fork. Season well with salt and pepper.
While the rice is cooking heat the ghee in a large non stick frying pan over a medium high heat. Sprinkle the turmeric and cumin over one side of each cauliflower steak and fry spice side down. Season with salt and pepper before covering with a lid. Cook for 10 minutes or until golden.
Once the cauliflower is cooked transfer to a plate and cover with foil to keep warm. Place the corn and cashews in the fry pan and sauté for 5 minutes or until rich in colour. Toss corn, cashews, coriander stalks and rice together in the pan.
When ready to serve, place the rice mixture onto a serving plate and top with cauliflower steaks, coriander leaves and sprouts.
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