Method

1. 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!

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

3. 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.

4. 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.