Roasted Cauliflower Makhani
with Rice & Garlic Naan Bread
Cooking time
25 minutes
Servings
4
Calories
960 /serving
Makhani is from the Hindustani word for “with butter.” You’ll do it justice by brushing cauliflower florets with butter, garlic and Indian-themed spices before roasting them until tender. Ramp up the sauce’s creaminess courtesy of coconut milk, and give the rice a boost by adding leafy greens. Your lucky family will mop up this vegetarian number with warm, fluffy, garlic-brushed naan bread faster than you can say “I’ve makhani’ed dinner!”
We will send you:
- 120g Baby greens (baby spinach or kale)
- 2 Garlic cloves
- 1 Head of cauliflower
- 320g White rice
- 60ml Vegetable demi-glace
- 200ml Tomato sauce
- 330ml Coconut milk
- 4 Naan
- 24g Punjab Pleasures spices (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt, brown sugar)
Contains: Milk, Wheat
You will need:
Medium pot
Large high-sided pan
Sheet pan
3 tbsp Butter
Parchment paper
Salt & pepper (S&P)
Oil
Microwave
Basting brush
Total Fat
50 g
Saturated Fat
21 g
Sodium
1680 mg
Total Carb
142 g
Sugars
15 g
Protein
22 g
Fibre
9 g
Preparation
Start the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, remove the core of the cauliflower; cut the head into large florets. Roughly chop ¼ of the spinach. Mince the garlic. In a small bowl, microwave 3 tbsp butter, in 15 sec. increments, until melted.
Roast the cauliflower
In a large bowl, combine the cauliflower, ½ the melted butter, ⅓ of the garlic, ⅓ of the spices and S&P. Arrange on a lined sheet pan and roast, stirring halfway, 14 to 16 min., until lightly browned and tender. Return to the bowl. Reserve the lined sheet pan.
Start the makhani
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium. Sauté ⅔ of the remaining garlic and the remaining spices, 30 sec. to 1 min., until fragrant. Add the coconut milk, tomato sauce, demi-glace and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 3 to 5 min., until the flavours have combined and the sauce is slightly reduced.
Finish the makhani & rice
To the pot of rice, add the chopped spinach and S&P; stir well. To the pan of makhani, add the cauliflower and whole spinach. Cook, stirring frequently, 1 to 2 min., until the spinach has wilted.
Make the garlic naan & serve
To the bowl of remaining melted butter, add the remaining garlic; stir well. Arrange the naan on the reserved lined sheet pan. Brush with the garlic butter; season with S&P. Toast in the oven, 2 to 3 min., until warmed through. Divide the rice between your bowls. Top with the makhani. Serve the garlic naan on the side (cut into wedges if desired). Bon appétit!
