RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 packet (500g) Birds Eye Cauliflower Rice
  • 1 Brown Onion diced
  • 2 Garlic Cloves finely diced
  • 1tbsp Ground Garam Masala
  • 1tbsp Ground Cumin
  • 1tbsp Ground Coriander
  • 1tbsp Ground Tumeric
  • 1tbsp Mustard Seeds
  • 1 bunch Coriander
  • Cobram Estate Classic EVOO
  • 3 Tbsp Jalna Biodynamic Greek Yoghurt

METHOD:

  • Heat pan with Extra Virgin Olive Oil and add 1 diced brown onion, cook off for 1 minute to get the flavours started. Add two cloves of diced garlic and a tbsp of mustard seeds. Add tbsp tumeric, cumin, Garam Masala and Coriander. When you start hearing the popping of the mustard seeds, add in the frozen cauliflower. Stir through to coat Cauliflower with all the spices.
  • Once cooked through serve into a large bowl. Add Jalna Biodynamic Yoghourt on top and garnish with a sprinkle of fresh chopped coriander. Enjoy!

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