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  • The Australian Women’s Weekly Food

    Midweek magic

    Mar 02, 2020 5 minutes

    CAULIFLOWER & CHICKEN YOGHURT TANDOORI RICE

    PREP + COOK TIME 40 MINUTES SERVES 4

    1 small cauliflower (800g)
    600g chicken tenderloins
    125g tandoori paste
    1 cup (280g) Greek yoghurt
    ¼ cup (60ml) extra virgin olive oil
    4 green onions, cut into 3cm lengths
    1 cup (200g) red quinoa
    250g microwave brown rice
    2½ cups (625ml) vegetable stock
    ¼ cup (40g) cashews
    1 Lebanese cucumber (130g), sliced thinly into rounds
    1 cup fresh coriander leaves

    1 Preheat oven to 220°C/200°C fan.

    2 Cut cauliflower into quarters, keeping pale green leaves attached. Trim off a little of the central core, but keep the florets attached; discard core. Place cauliflower quarters and chicken in a large bowl, add tandoori paste and ½ cup yoghurt; mix well until evenly coated.

    Heat 2 tablespoons oil in a 30cm deep ovenproof frying pan over medium heat. Add green

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