A hands-off traybake pilaf where cauliflower and halloumi get all roasty, golden and spiced, with a zingy coriander sauce for the grown-ups.
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Serves
4
Cauliflower
Halloumi
Sunflower Oil
Ground Turmeric
Ground Cumin
Smoked Paprika
Basmati Rice
Vegetable Stock
Baby Spinach
To Serve
Greek Yoghurt
Green ChilliÂ
Lime
Serves
4
Cauliflower
Halloumi
Sunflower Oil
Ground Turmeric
Ground Cumin
Smoked Paprika
Basmati Rice
Vegetable Stock
Baby Spinach
To Serve
Greek Yoghurt
Green ChilliÂ
Lime
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Step 1.
Heat the oven to 200°C. Cut the cauliflower into small bite-sized florets and dice the halloumi into 2cm chunks.
Step 2.
Tip both onto a large shallow casserole dish. Drizzle with sunflower oil, sprinkle over the turmeric, cumin and paprika, add a small pinch of salt and toss everything to coat. Roast for 25 mins, until the veg is golden and catching at the edges.
Step 3.
Turn the oven down to 180°C. Stir the basmati rice into the tray with the roasted cauliflower and halloumi. Pour over the hot vegetable stock. Cover the tray tightly with foil and bake for 35 mins, or until the rice is tender and all the liquid has been absorbed.
Step 4.
Slice the green chilli for garnish and then scoop out the kids portion and fold the baby spinach through the adults portion.
Step 5.
Serve up!
Kids Plate: Dish up the kids rice with a dollop of yoghurt.
Parents Plate: Dish out the pilaf and serve with yoghurt and a sliced green chillis, and a wedge of lime.
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