Ingredients
1 large (about 1.2kg) cauliflower
1/4 cup tandoori paste
1 cup plain Greek-style yoghurt
1 1/2 cups brown basmati rice
1 tsp finely grated lemon rind, plus extra to serve
120g baby spinach
2 tomatoes, finely chopped
1 Lebanese cucumber, finely chopped
1/2 cup finely chopped fresh coriander leaves, plus extra leaves to serve
1 tbsp extra virgin olive oil
2 tbsp lemon juice
Toasted flaked almonds, to serve
STEP 1
Preheat oven to 230C/210C fan-forced. Line a large baking tray with baking paper. Cut cauliflower crossways into four 1.5cm-thick slices.
STEP 2
Combine paste, half the yoghurt and 2 1/2 tablespoons water in a large bowl. Season with salt and pepper. Add cauliflower. Rub to coat. Place cauliflower on prepared tray. Cover with foil. Bake for 15 minutes. Uncover. Bake for 25 minutes or until cauliflower is lightly charred and tender.
STEP 3
Meanwhile, bring 3 cups of water to the boil in a medium saucepan. Add rice. Return to the boil. Cover. Reduce heat to low. Simmer for 17 minutes or until liquid is absorbed. Remove from heat. Place lemon rind and spinach over rice. Stand, covered, for 10 minutes. Stir to combine. Season with salt and pepper.
STEP 4
Combine tomato, cucumber, coriander, oil and half the juice in a bowl. Season with salt and pepper. Combine remaining yoghurt and juice in a bowl. Season with salt and pepper.
STEP 5
Divide rice mixture among serving plates. Top mixture with cauliflower steaks, yoghurt mixture and tomato salsa. Sprinkle with almonds, extra coriander and extra lemon rind. Serve.
Recipe by Taste.com,au