Baked Cauliflower with Mango Chutney, Charred Tomatoes and Rice

Name: Baked Cauliflower with Mango Chutney, Charred Tomatoes and Rice
Cuisine: Indian, Asian
Ingredients: 1 head cauliflower; 1 tbsp melted butter; 2 tsp salt; 1 tsp pepper; 2 cloves garlic; 1 tsp Paprika powder; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 80g leafy greens; 1 tbsp olive oil; 2 tbsp lime juice; 1 mango; 1 tsp lemon juice; 1 tsp ground cardamom; 1 tsp ground ginger; 2 tsp chili flakes; 1 tsp cumin; 0.5 cloves garlic; 200g cherry tomatoes; 100g rice

6 steps

Updated at: Thu, 17 Aug 2023 07:36:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories459.1 kcal (23%)

Total Fat15.1 g (22%)

Carbs77.2 g (30%)

Sugars22.1 g (25%)

Protein10.4 g (21%)

Sodium2399.8 mg (120%)

Fiber9.3 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

preheat oven to 180 C. melt butter and oil in pan. mix with salt, pepper, paprika, cumin, coriander and garam masala. pour over prepared head of cauliflower and gently rub in. cut garlic cloves into slices and stick between florets. cover with aluminum foil and bake for 25 min. uncover and bake until golden brown and tender.

Step 2

meanwhile, prepare the Mango chutney. cut fruit into small dice. heat in a pot on medium heat and mix in cardamom, ginger, chili, cumin and a dash of lemon juice. let simmer for about 20 min or until desired consistency.

Step 3

cook the rice

Step 4

roast cherry tomatoes in a pan until soft and charred.

Step 5

prepare the salad by tossing the salad in a olive oil and lime juice vinaigrette

Step 6

serve cauliflower with a side of mango chutney and rice. top salad with charred tomatoes