Spiced Cauliflower & Coriander Rice

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 would like to use a brown rice in this recipe, simply add an additional ½ cup of water.

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

Preheat the oven to 180ºC. Spread the cauliflower over a baking tray lined with baking paper and bake until the 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 and 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.