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Indian Inspired Pilaf and Spiced Roasted Cauliflower

with Green Beans and Flaked Almonds
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
529 kcal
Protein
: 
16.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Milk
  • Almonds
  • Nuts
  • Pecan Nuts
  • Sesame
  • Hazelnuts
  • Pistachio nuts
  • Cashew nuts
  • Nuts
  • Almonds
  • Peanut
  • Macadamia Nuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

300 grams

Cauliflower Florets

1 sachet(s)

North Indian Style Spice Mix

150 grams

Basmati Rice

80 grams

Green Beans

2 unit(s)

Garlic Clove

50 grams

Korma Curry Paste

(Contains: Mustard)

10 grams

Vegetable Stock Paste

30 grams

Onion Marmalade

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

15 grams

Toasted Flaked Almonds

(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)

½ sachet(s)

Ground Turmeric

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Energy (kJ)2215 kJ
Energy (kcal)529 kcal
Fat13.8 g
of which saturates3.8 g
Carbohydrate85.4 g
of which sugars17 g
Dietary Fibre8.5 g
Protein16.5 g
Salt2.2 g
Potassium378 mg
Calcium25.5 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Knife
•Sieve
•Medium Saucepan
•Grater
•Pan

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Halve any large cauliflower florets. Pop the cauliflower onto a large baking tray. 

c) Drizzle with oil, sprinkle over the North Indian style spice mix, salt and pepper, then toss to coat. Spread them out in a single layer. 

d) When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

2

a) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

b) Meanwhile, trim the green beans, then cut into thirds.

c) Peel and grate the garlic (or use a garlic press).

 

 

3

a) When there are 3 mins left, pop the green beans into the rice, boil for the remaining time.

b) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

 

 

4

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Stir-fry the garlic and korma paste for 30 secs.

c) Add the veg stock, onion marmalade and water for the sauce (see pantry for amount). Bring to the boil and cook until thickened, 1-2 mins.

5

a) Stir the cooked rice and green beans into the korma mixture.

b) Add a splash of water if needed

c) Taste and season with salt and pepper, if needed. 

6

a) Share the Indian inspired pilaf between your bowls.

b) Top with the spiced roasted cauliflower.

c) Finish with a dollop of yoghurt and a sprinkle of the flaked almonds.

Enjoy!

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