Roasted Cauliflower Ottolenghi Rice | Roots & Nourish Collaboration

Posted: Jun 09 2020

Back by request is our most popular video yet. We have loved hearing how much you enjoyed making our Roasted Cauliflower Ottolenghi Rice Bowl and we were so excited when Roots Canada reached out and asked us to make a modified version of this dish for their Instagram. We are thrilled to get to share this simplified version with you today and hope will inspire more of you to add this to you cooking repertoire. 

This video was a bit of a departure from our regular style of video, featuring the whole family, even camera shy Abbey. It was so fun to make and watch back (don't miss Ella's lemon mishap at the 1:27 mark) 😝

We would love to hear how you like this style of video. If you prefer the talking to the camera or want more of the straight text style. 

Thanks so much to Roots for collaborating with us on this video!



Roasted Cauliflower Ottolenghi Rice Bowl


serves 4
cook time - 45 minutes


1 medium head (approx. 800g) of cauliflower
4 tbsp (45ml) olive oil
1/4 tsp salt
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp cayenne (optional)
1 cup of basmati rice
1/4 medium red cabbage, thinly sliced 1/2 cup white wine vinegar
1 tsp sugar
1 tsp salt
1 bunch curly kale
1 can of chickpeas (398g), rinsed
2 tsp of cumin seeds
11/2 tsp curry powder
2 tbsp dill
2 tbsp cilantro
2 tbsp parsley
1/2 cup raisins
1-2 tbsp lemon juice



Preheat the oven to 400oF.

Boil water in a kettle to be used for the rice.

Wash and chop the cauliflower into bite sized pieces. Place into a large bowl and toss with 1 tbsp olive oil, salt, cumin, paprika, and cayenne. Once spices are well distributed, place on a lined baking sheet and roast for 15 minutes until lightly charred.

To make the rice, add 1 tbsp of olive oil to medium pot and heat to medium high. Place 1 grain of rice in pot to see if the oil is hot. If it sizzles, add rice and 1/4 tsp of salt. Stir until the rice is well coated and hot (approx. 30 seconds). Carefully pour 1 1/2 cups of boiling water into the pot (it will splash). Make sure all the rice is submerged and place on a tight fitting lid. Reduce the heat to low and set the timer for 15 minutes.

For the pickled cabbage, add 1/2 cup vinegar, 1/2 cup water, 1 tsp of sugar, 1 tsp of salt into a small pot and whisk well. Bring to a boil. Meanwhile, thinly slice 1/4 red cabbage and place in a bowl. Once salt & sugar has dissolved, pour liquid over the cabbage and let sit for at least 15 minutes.
Wash, destem and tear kale into bite sized pieces. Wash, destem and roughly chop the cilantro, dill and parsley, set aside.

Once the timer for the rice is done, take it off the heat, place a clean tea towel over the pot and place the lid back on. Let the rice sit for another 10 minutes off the heat.

Preheat a frying pan on medium heat and add 1 tbsp of olive oil. Quickly fry the kale with a pinch of salt until wilted but still bright green. When done, remove kale and place to the side.

Next in the same pot, pour another tbsp oil into the pot and heat on medium. Fry the cumin seeds and curry powder, for about 20 seconds. Then add the chickpeas and 1/4 tsp of salt and stir through for another 2 minutes.

Meanwhile, roll a lemon on a cutting board, This will maximize the amount of juice. Cut the lemon in half and set aside.

In a large bowl add the rice, chickpeas, kale, and cauliflower. Give it a good toss and season to taste.

Time to plate. Dish out rice and veggies into bowls. Top with raisins, pickled cabbage (removed from the liquid), chopped herbs, a little squeeze of lemon juice and enjoy.
* Inspired by Yotam Ottolenghi’s Basmati and Wild Rice with Chickpeas, Currants and Herbs.

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