SunRice
Poh's rice kitchen

Poh's Spiced Cauliflower & Coriander Rice

I am using:

Prep time

10min

Cook time

30min

For a quick dinner idea, try out this delicious vegetarian recipe! This simple spiced cauliflower and coriander rice dish is both easy and full of flavour.

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

- Round, tender, succulent - Locks in moisture when cooked - Ideal for creamy dishes like paella and risotto - Suitable for Middle Eastern, Korean, and Spanish recipes - Good choice for desserts - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1½ cup SunRice White Medium Grain Rice

  • 1 head Cauliflower (cut into largish chunks)

  • 2 tsp Cumin Seeds

  • 1½ Medium Brown Onions (diced 1cm)

  • ½ cup Coriander (roughly chopped including stalks)

  • Butter

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Poh's Spiced Cauliflower & Coriander Rice

Method

  • To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Run a fork through the rice to loosen the grains, then cover to keep warm.

  • Preheat oven to 180ºC. Spread the cauliflower over a baking tray lined with baking paper and bake until florets are tender and slightly caramelised. Set aside.

  • Heat 30g of butter with the cumin in a medium-large non-stick frypan over medium heat until the cumin is fragrant. Add the brown onions and stir fry until golden. Add the cauliflower and rice. Stir to combine, then fold in the chopped coriander. If you have a lemon lying around, a sprinkle of zest ad 2 tsp of lemon juice will liven things up. Taste and season to taste with light soy or salt, followed by lots of cracked black pepper.

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