½ cup rice. I recommend basmati but black/forbidden rice is good too
1 can full fat coconut milk
4 cloves garlic, minced
1 cup of spinach
2 limes
1 head cauliflower
1 large bunch of cilantro, stems removed and chopped
1 large bunch of mint, stems removed and chopped
2 tbs agave
2 tbs coconut oil
¼ tsp smoked paprika
¼ tsp ground cumin
¼ tsp turmeric
¼ tsp cayenne pepper
¼ tsp ground nutmeg
Instructions
Preheat oven to 475 degrees.
Combine the spices in a small bowl, stir to incorporate.
In a medium mixing bowl, combine coconut milk, juice of ½ lime, 1 tbs agave, 2 cloves garlic, and all but a pinch of the spice blend. Add salt and pepper to taste. This is your tandoori sauce.
Core and cut your cauliflower into bit sized chunks.
Place cauliflower into a 3 qt baking dish and pour tandoori sauce over it. Stir a little to coat each cauliflower piece.
Place in oven for about 25 minutes, or until soft when pierced with a fork.
While cauliflower is cooking, add a medium sauce to the stove and add coconut oil, the pinch of spice blend you saved, and garlic. Cook until fragrant, about 2 minutes.
Add the rice, a pinch of salt and 1 cup of water if using basmati rice, 1¼ cups if using forbidden/black rice. Bring to a boil. Once boiling, reduce heat to medium until it reaches a simmer and cover for about 15 minutes or until all the liqud is absorbed adn rice is tender.
Remove from heat and stir in the spinach.
While the rice is cooking, add the cilantro, mint, 1 tbs agave, and juice of 1 lime into a small bowl. Stir well. Season with salt and pepper to taste.
Once all dishes are prepared, assemble your dish. Rice mixture, topped with cauliflower mixture, topped with herb chutney. Enjoy!
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/braised-tandoori-cauliflower-with-spinach-rice-cilantro-mint-chutney/