Roasted Cauliflower Makhani

with Rice & Garlic Naan Bread

1030 cals

25 mins

Description

Makhani is from the Hindustani word for “with butter.” You’ll do it justice by tossing 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!”

Contains:

Milk, Wheat

Ingredients

for 4 servings

120g Baby greens (baby spinach or kale)
2 Garlic cloves
300g Cauliflower florets
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)

Nutrition

Total fat	47g
Saturated Fat	18g
Sodium	1630mg
Total carbs	134g
Sugar	11g
Protein	20g
Fibres	7g

Recipe Instructions

Step 1: 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.

Step 2: Mise en place

Meanwhile, halve the cauliflower if large. Roughly chop ¼ of the spinach. Mince the garlic. In a small bowl, microwave 3 tbsp butter, in 15 sec. increments, until melted.

Step 3: 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.

Step 4: Start the makhani

Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium. Add ⅔ of the remaining garlic and the remaining spices. Sauté, 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.

Step 5: 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.

Step 6: 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 and 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 (cut into wedges) on the side. Bon appétit!