10. Cauliflower Rice and Roasted Vegetables
What you need:
A head of cauliflower
3 peppers, cut into slices
2 zucchini, sliced
A sliced aubergine
2 onions, chopped
A crushed clove of garlic
A red chili, diced
ground cumin
Roasted pistachios
A handful of parsley
Some mint
½ cup yogurt, plain
2 tbsp tahini
A lemon
To make:
Preheat the oven to 400 degrees. Cut the peppers, aubergine, and courgettes, save half the pepper to add to the cauliflower rice. Toss the vegetables in some olive oil and sprinkle with salt. Roast for about 50 minutes, turning halfway through. Dry roast the pistachios by adding them to a hot pan and toasting until browned. Mix the yogurt, tahini, and juice of half of a lemon together for the sauce. Quarter the cauliflower and remove the core.
Grate in a food processor until riced. Heat a tbsp of olive oil in a pan and add the garlic, onion, red pepper, and the chili. Add in the cauliflower and cook for about five minutes. Add in the tbsp of cumin, the rest of the lemon juice, and the pistachios. Remove from heat and add the parsley and mint. Arrange on a platter and serve the vegetables over the cauliflower rice.