Nutritional Information

Calculated based on standard values with available measurements and may therefore not be accurate.

Nutritional information not available.

Instructions

1. Step 1

   Preheat the oven to 200C/180C fan/gas 6. In a small bowl, combine the chili, garlic, ginger, oil, spices, lemon juice, and yogurt, then blend with a hand blender until smooth. Carefully cut the cauliflower into eight pieces, making sure each slice goes through the stalk to keep it intact. Coat both sides of the cauliflower steaks with the spice paste, place them on a lightly oiled baking sheet (or use two if necessary), and roast for 30 mins. Flip them over and continue roasting for another 20 mins, or until they become tender.

2. Step 2

   Meanwhile, place the rice in a large pan with 450ml water, the bouillon, and thyme. Bring to a boil, cover, and cook for 10 minutes. Then, add the peppers and spring onions, cover again, and simmer for an additional 10-15 minutes until the rice is tender. Check near the end to ensure the water hasn't evaporated; you may need to add a little more. Stir in the beans and yogurt, and heat through. If you're following the Healthy Diet Plan, serve half of the cauliflower and rice, and refrigerate the remainder for another day. It will keep in the fridge for up to two days.