favorite
print
like
Serves
US | Metric
Ingredients
  • 1 Medium cauliflower
  • 1 Red pepper thinly sliced
  • 2 Carrots thinly sliced
  • 4 Large tomatoes roughly chopped
  • ½ Pack green beans
  • 1 Handful cashew nuts
  • 1 White onion
  • 50 g Frozen peas
  • 2 Cloves crushed garlic
  • 2 cm Fresh grated ginger
Spice mix
  • 5 Cardamom pods
  • 1 tsp Turmeric
  • ½ tsp Cayenne pepper
  • 1 Bay leaf
Cauliflower Biryani with Crispy Cauliflower Leaves Cauliflower Biryani with Crispy Cauliflower Leaves

Cauliflower Biryani with Crispy Cauliflower Leaves

A delicious vegan friendly dish!

Prep 15 minutes
Total 30 minutes
  • To a large frying pan, add the finely chopped onion. with the garlic and ginger with a splash of olive oil and gently fry for 2/3 minutes until the onions have softened.
  • Add all of the spices and fry for a couple of minutes until fragrant and then add the cashews and gently fry until golden in colour.
  • Add the carrots, tomatoes, peppers and green beans and fry for around 10 minutes.
  • Blitz the cauliflower in a blender until rice sized. Add to the pan and stir well. Season with salt and pepper and place a lid over the pan and cook for 5 minutes.
  • Stir through the peas and fresh coriander a couple of minutes before serving.
Cauliflower Biryani with Crispy Cauliflower Leaves Cauliflower Biryani with Crispy Cauliflower Leaves

Cauliflower Biryani with Crispy Cauliflower Leaves

A delicious vegan friendly dish!

favorite
print
like
Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 1 Medium cauliflower
  • 1 Red pepper thinly sliced
  • 2 Carrots thinly sliced
  • 4 Large tomatoes roughly chopped
  • ½ Pack green beans
  • 1 Handful cashew nuts
  • 1 White onion
  • 50 g Frozen peas
  • 2 Cloves crushed garlic
  • 2 cm Fresh grated ginger
Spice mix
  • 5 Cardamom pods
  • 1 tsp Turmeric
  • ½ tsp Cayenne pepper
  • 1 Bay leaf

  • To a large frying pan, add the finely chopped onion. with the garlic and ginger with a splash of olive oil and gently fry for 2/3 minutes until the onions have softened.
  • Add all of the spices and fry for a couple of minutes until fragrant and then add the cashews and gently fry until golden in colour.
  • Add the carrots, tomatoes, peppers and green beans and fry for around 10 minutes.
  • Blitz the cauliflower in a blender until rice sized. Add to the pan and stir well. Season with salt and pepper and place a lid over the pan and cook for 5 minutes.
  • Stir through the peas and fresh coriander a couple of minutes before serving.