GF: DF: SF: V

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.