Cumin and coriander spices-up cauliflower roasted in PURA Coconut Oil Blend with tomatoes and red onion, then they are combined with turmeric flavoured wholegrain rice, with a peanut butter, chilli and parsley dressing. YUM!!
1tsp vegetable stock powder or 1 vegetable stock cube
1tsp ground turmeric
12 cherry tomatoes, halved
1tsp whole cumin seeds
1tsp ground coriander
150g tenderstem broccoli
Roasted peanuts and parsley sprigs, to garnish
1tbsp PURA Coconut Oil Blend
2tbsp lime juice
2tbsp smooth peanut butter
1tsp finely chopped red or green chilli
2tbsp chopped fresh parsley
Salt and freshly ground black pepper
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
Put the PURA Coconut Oil Blend into a roasting tin and add the cauliflower and red onion, tossing to coat. Roast for 15 minutes. At the same time, put the rice on to cook in plenty of boiling water, adding the stock powder or stock cube and turmeric. Simmer for about 30 minutes, until tender.
When the cauliflower has been roasting for 15 minutes, add the tomatoes, cumin seeds and coriander. Stir, then roast for a further 5-10 minutes. Meanwhile, lightly cook the broccoli in simmering water for 5-6 minutes.
Make the dressing by combining the PURA Coconut Oil Blend, lime juice and peanut butter. Add a little water to thin the consistency, then stir in the chilli, parsley and seasoning.
Drain the rice and combine it with the roasted vegetables and broccoli. Serve with some of the dressing spooned over. Garnish with parsley and a few roasted peanuts.
Cook’s tip: You could use white rice if you prefer, though this will only take approximately 12 minutes to cook.
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