Roasted Cauliflower Saag with Cumin Rice & Mango Chutney

Roasted Cauliflower Saag

with Cumin Rice & Mango Chutney

GET RECIPES DELIVERED
dinner

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
580
FAT
23g
CARBOHYDRATES
81g
PROTEIN
15g

MAIN INGREDIENTS

  1. 1 tsp cumin seeds
  2. ½ cup basmati rice
  3. 8 oz cauliflower florets
  4. 1 onion
  5. 1 oz fresh ginger
  6. 1 clove garlic
  7. 1 tsp ground turmeric
  8. 2 tsp Indian spice blend
  9. 1 can coconut milk
  10. 8 oz baby spinach
  11. ¼ cup cashews
  12. 2 tbsp mango chutney
  13. 1 tbsp + 2 tsp vegetable oil*
  14. Salt and pepper*
  15. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet
  • Large nonstick skillet
  • Blender

INSTRUCTIONS

1
Cook the rice
Preheat the oven to 400°F. Place a small saucepan over medium-high heat with 1 tsp vegetable oil. Add the cumin seeds and toast until sizzling and fragrant, about 1 to 2 minutes. Add the basmati rice, ¾ cup water, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until all of the water is absorbed and the rice is tender, about 15 to 20 minutes.
2
Prepare the vegetables
Chop the cauliflower florets into bite-sized pieces. Peel and roughly chop the onion. Peel and roughly chop ginger. Peel and roughly chop the garlic.
3
Roast the cauliflower
Add the cauliflower florets to a baking sheet and toss with 2 tsp vegetable oil, ground turmeric, and a pinch of salt and pepper. Roast until tender and browned in places, about 10 to 12 minutes.
4
Cook the aromatics
Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Add the chopped onion, ginger, and garlic and cook until softened, about 3 to 4 minutes. Reduce heat to low and add the and Indian spice blend. Cook until fragrant, about 1 minute.
5
Blend the saag
Add the coconut milk, ¼ cup water, ½ tsp salt, and a pinch of pepper to the skillet with the aromatics. Bring to a boil, then transfer to a blender. Add the baby spinach and blend until the saag is smooth.
6
Serve
Divide the saag between large, shallow bowls. Top with cumin rice, roasted cauliflower, and cashews. Serve with the mango chutney and enjoy!